Classic Potato Salad


2 pounds russet potatoes
2 tbsp cider vinegar
1/2 tsp salt
2 cups mayonnaise
2 scallions, chopped
1 celery stalk, chopped
1/4 cup diced red bell pepper
1 tbsp dijon mustard
2 tbsp vinegar
1 tsp sugar
1 tsp salt


Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1/4 cup diced red bell pepper, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes. Let set for at least 2 hours in the refrigerator before serving.

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