Creamy Potato Salad


  • 6 Pounds red skin potatoes, cubed, skin on
  • 3 Tablespoons white vinegar
  • 2 Tablespoons sugar
  • 2 Tablespoons deli mustard
  • 3 Tablespoons vegetable oil
  • 1 1/2 teaspoons black pepper
  • 1 Teaspoon salt, plus more for cooking
  • 1 1/2 teaspoons granulated garlic
  • 2 Cups cold mayonnaise
  • 3 stalks celery, finely chopped
  • 1 green bell pepper, finely chopped
  • 8 sprigs parsley, leaves picked and chopped


Step 1: Place 6 pounds cubed red skin potatoes in a large saucepan with enough cold salted water to cover by 1 inch over high heat. Bring to a boil and reduce heat and simmer until potatoes are tender when pierced with a paring knife, about 10 minutes. Drain thoroughly and transfer potatoes onto a baking sheet, set aside to cool.

Step 2: Using a large bowl, whisk together 3 tablespoons white vinegar, 2 tablespoons sugar and 2 tablespoons deli mustard. Gradually drizzle in 3 tablespoons vegetable oil while whisking until emulsified. Add 1 1/2 teaspoons black pepper, 1 teaspoon salt, 1 1/2 teaspoons granulated garlic and 2 cups cold mayonnaise and whisk until combined and smooth.

Step 3: Using a rubber spatula, add 3 stalks chopped celery, 1 chopped green bell pepper, 8 sprigs chopped parsley and cooled potatoes to the dressing, folding gently to combine. Cover and refrigerate until needed.


Deluxe Mushroom Green Bean Casserole

Slow Cooker Baked Beans with Bacon