Florences Potato Salad

1. 1

   Place the potatoes in a medium saucepan; cover with water.

2. 2

   Bring to a boil over high heat; add salt.

3. 3

   Reduce heat to medium; simmer until tender, about 20 minutes.

4. 4

   Drain in a colander.

5. 5

   When cool enough to handle, peel and cut into 1/2-inch pieces.

6. 6

   Transfer to a medium bowl.

7. 7

   Add the eggs, celery, onion, cucumber, and parsley.

8. 8

   In a small bowl, whisk the vinegar and mayonnaise; season with salt and pepper.

9. 9

   Pour the dressing over the vegetables; stir gently to combine.

10. 10

    Adjust the seasoning with salt and pepper.

11. 11

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.