Potato Salad

Yes, potato salad in late autumn. One of the problems with shopping at Costco is that you have to buy a lot of things in bulk and we bought hamburger patties so I decided to make potato salad to go with it.

This recipe surprised me because it uses red vine vinegar and I had never seen anyone use that ingredient in potato salad before.

It came out exceptionally well and I learned a few things too.


  • 2 pounds Yukon Potatoes or New Potatoes (I used Yukon)
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Kosher Salt (or 1/2 Teaspoon Table Salt)
  • ½ teaspoons Ground Black Pepper
  • 3 whole Boiled Eggs, Diced
  • 3 Scallions, Sliced Thin
  • 1 stalk Celery, Diced
  • ¼ cup Sweet Pickle (not Relish), Diced
  • ½ cup Mayonnaise
  • 2 Tablespoons Dijon Mustard


  1. Clean potatoes then place them (whole) in a 5- to 6-quart pot.
  2. Cover with water and bring to a boil. Put a lid on the pot then simmer stirring once or twice to ensure even cooking until a thin-bladed knife inserted into the potato can be removed with no resistance, 25 to 30 minutes for medium potatoes and 15 to 20 minutes for smaller potatoes.
  3. Drain the potatoes then rinse them under cold water and drain again.
  4. While the potatoes are still warm, cut them into 3/4-inch cubes with a serrated knife.
  5.  Layer them in a medium bowl and sprinkle with the red wine vinegar, salt and pepper as you go along.
  6. Refrigerate the potatoes while preparing the remaining ingredients.
  7. Mix the remaining ingredients with the potatoes and refrigerate until ready to serve.

That’s it! Pretty simple. I still consider myself a “basic” cook so one thing I didn’t know that I learned was that I could boil potatoes whole. Whoduhthunkit????

Ingredients (except the potatoes and below)

Boil the potatoes whole
Red Wine Vinegar – (not included in picture above)

.Be careful not to burn yourself when you cut the potatoes. Let them cool a bit.

Cut the cooked potatoes into 3/4 inch cubes
Layer the potatoes in a bowl
Potato Salad

Since I like mustard, I probably should have added a little bit more to the salad.

 This recipe is courtesy of Tasty Kitchen
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