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Classic Potato Salad : Food Network

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 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
  • Sandi Martin

    50 Potato Salads Food Network Magazine's collection of picnic-ready side dishes features a mix of classic and deliciously creative potato salad recipes.

  • Manila

    Curry potato salad: Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cups-cooked green beans and 2 pounds boiled cubed russets. Season with salt.

  • Jennifer Andres

    Curry Potato Salad Recipe from Food Network Magazine

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