Tangy Potato Salad

I don't know about you, but I just think potatoes and vinegar go together. In the warmer months, I love a cold potato salad out of the fridge! The longer this sets, the better it is :)  This made a pretty small portion, feeds 4-6. 

This is a combination of the best salads I've encountered over the years. I especially like the use of celery seed, for a kid-friendly salad. Kiddies don't take kindly to biting into crunchy things in potato salad. Neither do some adults! If this is the case, just omit the onion and celery, and use the celery seed. (add a boiled egg of you wish!)

I love serving this in my pewter bowl. I chill it first, so it stays nice and cold!

I used:

• 3 large red potatoes
• 2 TB malt vinegar
• 3/4 cup organic mayo
• 1 tsp ground mustard
• 1 TB parsley, dried
• 2 sprigs of thyme
• 1 frozen Dorot garlic cube
• 1/4 cup red onion
• 1 tsp celery seed
• 1/4 cup celery, minced
• 1 tsp kosher salt
• cracked pepper to taste

Put potatoes in a large saucepan and cover with water. Boil until potatoes are fork tender. Drain and cool in a bath of ice water.

Dice potatoes into cubes, leaving skin on. Place in a bowl, and drizzle vinegar carefully, and evenly. Too much vinegar in one bite of potato could be strong! Toss to coat well.

In another bowl, combine the mayo, dried mustard, parsely, thyme, garlic, onion, celery seed, and celery. Mix well, and add to potatoes. Toss to coat, and add salt & pepper to taste.

Chill for a minimum of 1 hour prior to serving. YUM!