Goldee’s Creamy Potato Salad

• total time: 2 hours 40 minutes

Ingredients

1 large egg

6 tablespoons apple cider vinegar

2 tablespoons granulated sugar

2 tablespoons yellow mustard

1/2 teaspoon black pepper

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon sweet paprika

1 cup neutral cooking oil (such as canola)

3 pounds unpeeled Yukon Gold potatoes (about 12 potatoes)

1 tablespoon plus 1 generous pinch kosher salt, divided, plus more to taste

4 scallions (light and dark green parts only), thinly sliced (about 1/2 cup)

3 celery stalks, finely chopped (about 1/2 cup)

3/4 cup finely chopped red onion

1/2 cup chopped fresh parsley

1/4 cup finely chopped dill pickle

Directions

Make the dressing Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor. With processor running, slowly pour oil through food chute, and process until emulsified and creamy, about 1 minute. Season with additional salt to taste. Refrigerate until ready to use.

Make the salad Place potatoes in a large pot, and add water to cover. Bring to a boil over medium-high. Add a generous pinch of salt; reduce heat to medium, and simmer until tender, about 20 minutes. Drain and cool completely, about 1 hour.

Using a potato masher, coarsely mash cooled potatoes in a large bowl. Stir in scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt, and reserved dressing. Season with additional salt to taste. Cover and chill until cold and flavors meld before serving, about 1 hour.

Nutrition

• Calories: 297 kcal
• Total Fat: 19 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 16 mg
• Sodium: 444 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 4 g