30 minutes

Classic Potato Salad

A summertime classic that can be enjoyed all year-round.

INGREDIENTS

  • 2 pounds red-skinned potatoes
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 stalks celery
  • 1 large shallot
  • 1/4 cup chopped scallions
  • Handful fresh parsley, tarragon, and dill 
  • 2 eggs, hard-boiled
  • Salt

  • Freshly ground black pepper

TOOLS YOU NEED

  • Abbio Stockpot 
  • Cutting board
  • Knife 
  • Strainer
  • Mixing bowl 
  • Large spoon 

    PREP

    • Dice shallot, celery and set aside 
    • Roughly chop eggs
    • Tear herbs into rough pieces 

    RECIPE DIRECTIONS

    1. Wash and scrub potatoes before cutting them into even sized chunks. 
    2. Place potatoes in Abbio Stockpot and cover with water and a large pinch of salt.
    3. Cook until the potatoes until you can pierce them with a fork, without them losing their shape, about 10 minutes. Note: cooking time will vary based on the potato, and temperature of water. 
    4. Drain the potatoes and rinse them under cool water.
    5. Transfer to a large bowl and add the mayonnaise and mustard.
    6. Mix in the celery, shallots, scallions and herbs (if using), and eggs.
    7. Mix until well combined, and season with more salt and pepper to taste.

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