Home-Style Potato Salad Trinity - cooking recipe

Ingredients

Potato Salad
4 lbs potatoes
5 cups chicken broth
3 tablespoons dijon-style mustard
3 tablespoons red wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon celery salt (to taste)
1/2 teaspoon sugar (to taste) or 1/2 teaspoon honey (to taste)
1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup minced fresh parsley leaves
2 tablespoons snipped fresh dill
1/2 cup chopped red onion
3 scallions, sliced thin
3/4 cup chopped celery
1 cup chopped assorted bell pepper
2 hard boiled lg eggs, chopped
1/3 cup chopped pimento stuffed olive
1/3 cup chopped black olives
1/2 cup chopped sweet gherkin
For Garnish
deviled egg
crumbled cooked bacon
paprika
minced fresh parsley leaves

Preparation

In a kettle combine the potatoes, peeled and cut into 1-inch chunks, with the broth and, if necessary, enough water to cover them and simmer them, covered, for 8-10 minutes, or until they are just tender. Drain the potatoes in a colander set over a bowl, reserving the broth for another use, and let them cool.
In a large bowl whisk together the mustard, the vinegar, the lemon juice, the celery salt, the sugar, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the mayonnaise, the parsley, and the dill, add the potatoes, and toss them with the dressing. Add the onion, the scallions, the celery, the bell peppers, the eggs, the olives, and the gherkins and toss the salad well.
Garnish the salad with the deviled eggs, the bacon, the paprika, and the parsley.