This is one of my favorite summer salads! It is adapted from Rachael Ray’s recipe. I use vegan mayo because my oldest son has an egg allergy. Using vegan mayo also keeps us safe from spoiling at summer BBQ’s. Enjoy!!
Ingredients:
- 3 medium-large potatoes, peeled and cubed
- 3 ribs celery, finely chopped
- 1/2 small to medium yellow skinned onion, finely chopped
- 3 tablespoons chopped pimento, drained
- 3 tablespoons dill pickle relish
- 1/3 cup mayonnaise, eyeball it
- 1/3 cup yellow mustard, eyeball it
- Salt and pepper
- 2 tablespoons chopped parsley, optional
1. Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
2. In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
3. When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.
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