Potato Salad

Let’s make it

1. Cover whole potatoes with water in a saucepan. Bring to a boil, then simmer 20–30 minutes, until tender. Cool enough to handle, peel and cut into chunks.
2. Combine potatoes with celery, radishes, green onions, parsley, onion and pimento.
3. Whisk rice vinegar, water, dressing mix, dry mustard and sweetener to taste. Pour over vegetables and toss. Serve warm, or cover and chill.

From the complete review edition, page 45. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.