By Sue Lau,
American potato salad
Serves 6
5 medium russet potatoes
3/4 cup mayonnaise
1/2 cup cold water
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1 tablespoon small drained capers
1 tablespoon dried snipped chives
1-1/2 teaspoons celery seed
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon mild paprika
4 slices cooked crumbled bacon (optional)
3 hard-cooked eggs, chopped (optional)
1. Cook potatoes in jackets in boiling water until fork tender.
2. Drain and cool until you can handle them, then peel off skin and chop coarsely.
3. Whisk together the remaining ingredients for the dressing except the potatoes, bacon and eggs.
4. Gently fold all ingredients together in a mixing bowl and chill until cold.
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