Classic Potato Salad

Yield: Makes 8-10 servings

Ingredients:

CRUST
15 small unpeeled new potatoes
1 teaspoon salt
3/4 cup mayonnaise
3 tablespoons Crisco® Vegetable Oil
2 tablespoons cider vinegar
2 teaspoons prepared mustard
1 teaspoon chopped fresh chives
1/2 teaspoon sugar
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. Bring a large pot of salted water to a boil; add potatoes. Simmer 20-25 minutes or until tender. Drain; cool slightly. Cut potatoes in half and then each half in quarters; set aside.

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

3. Cover and refrigerate several hours or overnight. Before serving, taste and add more salt and pepper to taste. Garnish with sliced hard-cooked eggs and chopped fresh chives if desired.