Salade de pommes de terre à l’ancienne

Ingrédients

• 2 1/2 pounds russet or Yukon Gold potatoes (peeled and cut into 3/4-inch cubes)
• 2 teaspoons celery seed
• 1 cup celery (finely diced)
• 1 cup white onion (finely diced)
• 3 hard-boiled eggs (chopped)
• 3/4 cup mayonnaise
• 3/4 cup evaporated milk
• 1/4 cup sugar (start with 1 Tablespoon and build from there)
• 5 Tablespoons white vinegar
• 1 Tablespoon yellow mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Préparation

1. 1

   Add potatoes to pot with salted water: Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt to the water.

2. 2

   Boil: Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are just tender when pierced with a fork, about 10-12 minutes.

3. 3

   Drain potatoes: Drain the potatoes thoroughly and spread them on a baking sheet to cool completely.

4. 4

   Blend dressing ingredients: While the potatoes are cooling, blend together the mayonnaise, evaporated milk, vinegar, mustard, sugar, salt, and pepper.

5. 5

   Mix ingredients: Add the cooled potatoes, celery, onion, celery seed, and hard-boiled eggs to a large bowl. Pour in 3/4 of the dressing. Gently fold everything together until well combined, being careful not to mash the potatoes. The mixture may look soupy at first, but the potatoes will absorb the dressing as it sits.

6. 6

   Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

7. 7

   Finish garnish: Just before serving, pour over the remaining dressing. Sprinkle on fresh minced parsley or a sprinkle of paprika, if desired.