Seriously Simple: Potato salad two ways
By Diane Rossen Worthington, Tribune Content Agency
on
2 celery stalks, finely diced
2 tablespoons chopped scallions
2 teaspoons celery seed
1/4 cup chopped parsley
2 hard-boiled eggs, coarsely chopped
1 teaspoon Dijon grainy mustard
Salt and freshly ground white pepper
Chopped parsley, for garnish
1. Wash and scrub off any dirt on the potatoes.
2. In a large pot of salted boiling water, cook the potatoes for 30 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool. Do not peel. Cut into 2-inch chunks and place in a medium bowl.
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