Classic Picnic Potato Salad
June 2008

Russets or Yukon Gold (boil in jackets)
1 tablespoon Apple Cider Vinegar
1 teaspoon sugar mixed with cooked potatoes
diced onion and celery
sweet relish
celery seed
chives
mayonnaise
4 eggs hard boiled chopped in

Potato Dinner Wedgies

Yukon or Russets peeled
1.5 inch chunkies
8 small potatoes
new potatoes firmer take longer than russets

Put peeled potatoes in water to prevent browning. Boil water in medium large pot, add potatoes. Bring back to boil, will take about 10 to 13 minutes, until just soft, do not overcook or they will be too mushy. After straining potatoes will continue to cook, drain in strainer in sink and cool down. Toss wedgies in pan and flip when starting to turn brown, 5 to 10 minutes.

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