BEST POTATO SALAD RECIPE
March 2nd, 2009Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
2 pounds purple potatoes, peeled and cut in chunks
1 1/2 teaspoons salt, divided
1/8 teaspoon fresh ground black pepper
1/2 cup diced celery
1/2 cup diced purple onion
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh parsley
3/4 to 1 cup mayonnaise
1 tablespoon lime juice
Preparation:
Put the cut-up potatoes in a medium saucepan; cover with water and add 1 teaspoon of salt. Bring to a boil; cover, reduce heat to medium-low, and continue cooking for about 20 to 25 minutes, or until potatoes are fork tender. Drain off water and set the pan aside to let potatoes cool. Leave cover on but ajar.
Meanwhile, prepare the celery, onion, and garlic, and combine them in a large bowl. Cut the cooled potato chunks into 3/4- to 1-inch pieces. Toss the potatoes with the vegetables in the mixing bowl and the remaining 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add the cilantro and parsley and toss lightly. Add 3/4 cup mayonnaise and the lime juice, and stir gently to combine. Taste and add more mayonnaise and seasonings, as needed. For best flavor, make this potato salad and refrigerate for at least 2 to 4 hours before serving time.
Serves 4 to 6.