For 8 Serving(s)
Procedure:
Place potatoes (unpeeled) into a large pot of water and bring to a boil. Cook until potatoes are soft.
Remove potatoes from water and cut into 1 inch pieces.
Let potatoes cool for 3-5 minutes. In a large bowl, combine potatoes with remaining ingredients and mix well.
Notes:
* Yukon Gold/yellow-fleshed potatoes also work well for this recipe.
**Mixing the potato salad while the potatoes are still warm will yield a creamier texture.
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