A German classic very appreciated in North-America.

Potato Salad

INGREDIENTS

1. 8 cups (2 L - approx. 4 lbs / 2 kg) white or yellow potatoes, diced
2. 4 tbsp (60 ml) finely chopped shallots
3. 1 tbsp (15 ml) onion powder
4. 1 tbsp (15 ml) dried parsley
5. 2 tbsp (30 ml) white vinegar
6. 1 tbsp (15 ml) Dijon mustard
7. 1 tbsp (5 ml) celery seeds
8. 1 1/2 cups (375 ml) commercial light mayonnaise or homemade (click for recipe)
9. 2 tbsp (30 ml) lemon juice

PREPARATION

1. Dice the potatoes and cook them until they are just firm.
2. Drain for a few minutes.
3. Cool for 3 hours in the refrigerator.
4. Mix all the ingredients well and add them to the cooled potatoes.
5. Refrigerate at least 6 hours. Serve cold