All-American Potato Salad
User Reviews
5
All-American Potato Salad
Description
This classic potato salad uses peeled russet potatoes cooked until just tender, then tossed warm with distilled white vinegar for a mild tang that penetrates the potatoes. The dressing combines mayonnaise, finely chopped celery and onion, sweet pickle relish, dry mustard powder, celery seed, fresh parsley, and black pepper for a savory and slightly spicy profile. Hard-boiled eggs can be folded in for extra texture and richness.
The potatoes are cooked to avoid mealy texture, which keeps the salad firm enough to hold shape but soft enough for creaminess. The salad is chilled after mixing to meld flavors. This recipe avoids celery salt, using celery seed instead, which provides a subtler celery flavor without saltiness.
Best served cold, this potato salad pairs well with grilled meats and picnic fare. It can be made ahead and refrigerated up to one day; seasoning adjustments may be needed after chilling as flavors can mellow overnight.
Ingredients
- 2 pounds russet potatoes peeled and cut into ¾-inch (2-cm) cubes, 3 to 4 medium
- 1 tablespoon + ¾ teaspoon salt divided
- 2 tablespoons white vinegar distilled
- 1 celery finely chopped (about ½ cup/60 g, medium rib
- 2 tablespoons onion from 1 small onion, minced, red
- 3 tablespoons pickle relish sweet
- ⅔ cup mayonnaise best quality such as Hellmann’s or Duke’s
- ¾ teaspoon mustard powder dry
- ¾ teaspoon celery seed
- 2 tablespoons parsley minced fresh leaves
- ¼ teaspoon black pepper freshly ground
- 2 egg peeled and cut into ¼-in (6-mm) cubes, optional, large, hard-boiled
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
- Use celery seed rather than celery salt to control saltiness and provide subtle celery flavor.
- Add the dressing when potatoes are just warm or fully cooled to prevent breaking the potatoes apart.
- The salad can be refrigerated covered for up to one day; check and adjust seasoning before serving as flavors mellow in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 313 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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