Lorraine Wallace's Picnic Potato Salad
A Classic Summer Salad
This potato salad is more like a German-style potato salad. The recipe calls for sweet pickle relish and mustard instead of mayonnaise. It keeps well in the refrigerator and packs well for picnics and family outdoor meals.
In a medium saucepan, cover the potatoes with cold water, add the salt, and bring to a boil. Cook, stirring occasionally, until tender, 15 to 20 minutes.
While the potatoes are cooking, in a bowl, whisk together the vinegar, oil, and mustard until well combined. In another bowl, combine the egg, celery, onion, pickle relish, and pickle juice. Add the vinegar mixture and toss to coat.
Drain and rinse the potatoes briefly under cool water. While the potatoes are still warm, combine them with the dressed ingredients in the bowl. Transfer the potato salad to a large serving bowl and garnish with the radishes and scallions.
Recipe courtesy Wiley & Sons.
This recipe was styled by chef Karen Pickus for Good Morning America.
Course: Side Dish
More Info: Kids Friendly