This recipe comes from an Amish church cookbook from Arthur, Illinois. The Dijon mustard adds something special to the flavor.
With the parsley, tarragon, and dill , you may adjust the ammounts to your taste preferences.
Ingredients:
- 2 pounds red-skinned potatoes, (others may be used)
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks celery, diced (about 3/4 cup)
- 1 large shallot or 1/4 small onion, minced (about 1/4 cup)
- 1/4 cup chopped scallions
- 2 Tablespoons fresh parsley
- 2 Tablespoons tarragon, or dill
- Parsley for garnish
- 3 large eggs, hard-boiled and diced
- Freshly ground black pepper
Instructions:
- Cut the potatoes into large, bite-sized chunks.
- Transfer the potatoes to a large saucepan. Cover the potatoes with an inch of water and stir in the salt.
- Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer.
- Cook until the potatoes are tender all the way through when pierced with a fork, 8 to 12 minutes. Exact cooking time depends on the size of your cubes and the type of potatoes.
- Drain the potatoes and rinse them under cool water. Transfer to a large bowl.
- Combine the mayonaise and mustard
- Add the mayonnaise and mustard and fold to combine.
- Mix in the celery, shallots, scallions or herbs, and eggs and stir until thoroughly combined. Taste and season with salt, pepper, or any more of the other ingredients as needed.
- Serve or refrigerate. Serve the salad while still warm, or cover and refrigerate for up to 1 day before serving.
