Classic Potato Salad

20 min
25 min
8 to 10 servings

INGREDIENTS:

• 15 small unpeeled new potatoes
• 3/4 cup mayonnaise
• 3 tablespoons Crisco® Pure Vegetable Oil
• 2 tablespoons cider vinegar
• 2 teaspoons prepared mustard
• 1 teaspoon chopped fresh chives
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2/3 cup chopped celery
• 1/3 cup chopped onion
• 2 hard-cooked eggs, chopped
• 2 tablespoons snipped fresh parsley
• GARNISH
• Sliced hard cooked eggs
• Chopped fresh chives

PREPARATION DIRECTIONS:

1. 1.
   BRING a large pot of salted water to a boil; add potatoes. Simmer 20 to 25 minutes or until tender. Drain; cool slightly. Cut potatoes in half and then each half in quarters; set aside.


2. 2.
   COMBINE mayonnaise, oil, vinegar, mustard, chives, sugar, salt and pepper; whisk until well blended. Gently stir in celery, onion, eggs, parsley and chopped potatoes. Mix well.


3. 3.
   REFRIGERATE, covered, several hours or overnight. Taste before serving; add additional salt and pepper to taste. Garnish with sliced hard-cooked eggs and chopped fresh chives if desired.