Recipe: McCall's All-American Potato Salad

MCCALL'S ALL-AMERICAN POTATO SALAD

"Make this salad a day ahead to let the flavors blend. Garnish with bacon, eggs and parsley before serving."

4 pounds large red potatoes, scrubbed
1/2 cup cider vinegar
3 tablespoons vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
1 1/2 cups mayonnaise
1/2 cup milk
1 tablespoon Dijon mustard
3 large stalks celery, diced (1 1/2 cups)
1/2 cup finely chopped red onion
2 tablespoons chopped parsley
for the Garnish:
8 slices crisp-cooked bacon, crumbled
4 hard cooked eggs, quartered
parsley sprigs

In large pot, cover potatoes with cold water. Bring to a boil. Reduce heat to medium; cook 25 to 30 minutes or until potatoes are tender when pierced with sharp knife; drain potatoes in colander.

Meanwhile, in large bowl, whisk vinegar, oil, salt and pepper until blended. When potatoes are cool enough to handle but still warm, cut into 3/4-in. chunks (if you prefer peeled potatoes in your potato salad, peel while still warm). Add warm potatoes to vinegar mixture; gently stir to coat. Let cool to room temperature.

In small bowl, whisk mayonnaise, milk and mustard until blended; pour over potatoes. Add celery, red onion and chopped parsley; stir gently to mix. Cover; refrigerate for at least 4 hours or overnight.

Before serving, garnish with crumbled bacon, egg quarters and parsley sprigs, if desired.

Servings: 8
Source: McCall's magazine, July 1998