Confetti Potato Salad

New photo, same salad!

I know everyone has their own version of potato salad.  I love many kinds--bright yellow with mustard, chock full of hard boiled eggs, hot with bacon and vinegar.  Still trying to make one that tastes like my memories of Octoberfest at the Tobacco Company in Richmond, VA.

This is my version.  I like the color and crunch that the veggies give, balanced with the tang of vinegar and the sharpness of the celery seed.  I prefer it freshly mixed, still warm.  My husband prefers it cold.  The kids gobble it up either way.  It works with new potatoes, old potatoes, really anything but large baking potatoes.

Sometimes I use red onions, sometimes green, sometimes white or yellow.

For other recipes using potatoes, please see my Potato Recipes Collection. While you're at it, the Carrot Recipes Collection, the Celery Recipes Collection, the Radish Recipes Collection . . . heck, you may as well just check out the entire Visual Recipe Index by Ingredient. I've got even more ideas from around the web on my Pinterest board for Potatoes. 

Would you like to better Use this Blog? Click here.

The giant tomato is for the burgers, and I forgot the carrots and potatoes and seasonings.  Again.

Confetti Potato Salad

3 pounds of potatoes, scrubbed, cut into large chunks if they're not new potatoes

1/3 cup (80 ml) white vinegar

3 carrots, peeled and diced, about 3/4 cup (save the peels for the soup pack!)

1/2 cup diced celery (save the leaves for the soup pack!)
1/4-1/3 cup chopped radishes (optional, and pretty)

1/4-1/3 cup thinly sliced onion (soup pack!)

1/2 teaspoon celery seed (or more to taste)

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup mayonnaise (I like Hellman's or Best Foods depending on what time zone I'm in)

1 squirt (1 Tablespoon) yellow or stone ground mustard, your choice

Put a large pot of water on to boil.  Add a pinch of salt.  As you prep the potatoes, add them to the pot.  Boil potatoes until the largest chunks are easily pierced with a fork.  Drain.

Pour the vinegar over the hot potatoes.  Hot potato!  Hot potato!  I do this (pouring the vinegar, not the hot potato) in a colander inside the pot, so I save the vinegar that is not absorbed by the potatoes.

In a large bowl, combine carrots, celery, radishes, onion, celery seed, salt, and pepper.  Add mayonnaise and mustard, stir until thoroughly combined.  Dump potatoes into the bowl and fold lightly into the mayo-veggie mixture.  Taste.  Add more salt, pepper, or vinegar as needed.  

Goes well with burgers!

This salad is shared with Foodie Friends Friday.