Southern potato salad

5 medium Yukon Gold potatoes

3 eggs

1 tablespoon white vinegar

¼ cup olive oil

¼ cup lemon juice

3 heaping tablespoons mayonnaise

1 heaping tablespoon Dijon mustard

1 tablespoon apple cider vinegar

¼ cup diced yellow onion

¼ cup diced bread and butter pickles

Salt

Pepper

Place the potatoes in a large pot and cover with water and add some salt.  Bring to a boil and continue boiling until the potatoes are easily pierced with a fork.  This will take 20 – 30 minutes.

While the potatoes are boiling place the eggs in a pot and cover with water.  Add 1 tablespoon white vinegar.  Bring to a boil and boil for 15 minutes.  When done carefully pour out the boiling water and rinse the eggs in cold water until cooled.  Remove the shells and roughly chop the eggs.

Stir to combine the oil, lemon juice and pepper.  Separately stir to combine the mayonnaise, mustard and apple cider vinegar.  Refrigerate the mayonnaise mixture.  

When the potatoes are done and cooled enough to handle, use a towel to remove the skins.  Dice the potatoes and add the oil, lemon juice and pepper mixture.  Stir to combine and allow to cool.

Once the potatoes have cooled completely add the eggs, onion, pickle and mayonnaise mixture.  Season with salt and pepper to taste.  Refrigerate.  Serve cold.  Makes 6 servings.

• 

•