All-American Potato Salad

Name: All-American Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 portions
Ingredients: 2 pounds russet potatoes (3 to 4 medium); 1 tablespoon + ¾ teaspoon Salt; 2 tablespoons distilled white vinegar; 1 medium rib celery; 2 tablespoons minced red onion; 3 tablespoons sweet pickle relish; ⅔ cup mayonnaise; ¾ teaspoon dry mustard; ¾ teaspoon celery seed; 2 tablespoons minced fresh parsley leaves; ¼ teaspoon freshly ground black pepper; 2 large hard-boiled eggs

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
40 mins
Servings
6 portions
Calories
313 kcal
Course
Side Dish
Cuisine
American

All-American Potato Salad

Iris Warren

Report

This classic potato salad is a guaranteed crowd-pleaser—creamy, tangy, and just the right amount of crunch.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch (2-cm) cubes
1 tablespoon + ¾ teaspoon Salt, divided
2 tablespoons distilled white vinegar
1 medium rib celery, finely chopped (about ½ cup/60 g)
2 tablespoons minced red onion, from 1 small onion
3 tablespoons sweet pickle relish
⅔ cup mayonnaise, best quality such as Hellmann’s or Duke’s
¾ teaspoon dry mustard
¾ teaspoon celery seed
2 tablespoons minced fresh parsley leaves
¼ teaspoon freshly ground black pepper
2 large hard-boiled eggs, peeled and cut into ¼-in (6-mm) cubes, optional

Add to Shopping List

Instructions

Place the potatoes in a large pot and add water to cover by 1 inch (2.5 cm). Bring to a boil over high heat, then add 1 tablespoon of the salt, reduce heat to medium, and simmer, uncovered, stirring once or twice, until the potatoes are tender, about 8 minutes. (The potatoes are done when a paring knife can be slipped into and out of the center of the potatoes with very little resistance; do not overcook the potatoes or they will become mealy and will break apart.)
Drain the potatoes in a colander and transfer to a large mixing bowl. Add the vinegar and, using a rubber spatula, toss gently to combine. Let stand until the potatoes are just warm, about 20 minutes.
Meanwhile, in a small mixing bowl, stir together the celery, onion, relish, mayonnaise, dry mustard, celery seed, parsley, pepper, and the remaining ¾ teaspoon salt.
Using a rubber spatula, gently fold the dressing and eggs (if using) into the potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

Notes

Make-Ahead Instructions: The salad can be covered and refrigerated for up to 1 day. Taste and adjust seasoning before serving; the flavors may dull in the fridge overnight.
Make-Ahead Instructions: The salad can be covered and refrigerated for up to 1 day. Taste and adjust seasoning before serving; the flavors may dull in the fridge overnight.
Notes:
Notes:
This recipe calls for celery seed, not celery salt.
The potatoes must be just warm, or fully cooled, when you add the dressing.
This recipe calls for celery seed, not celery salt.
The potatoes must be just warm, or fully cooled, when you add the dressing.

Nutrition Information

Show Details

Calories 313kcal (16%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 3g (15%) Cholesterol 10mg (3%) Sodium 468mg (20%) Fiber 2g (8%) Sugar 3g (6%)