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Recipe: All American Potato Salad
Similar Categories: All, American, Potato, Salad
Serving Size : 6
2 pounds russet potatoes
-- peeled and cut into 3/4"
cubes
1/2 teaspoon salt
2 tablespoons vinegar
1 medium celery rib -- finely chopped
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
1/2 cup mayonnaise
3/4 teaspoon dry mustard
3/4 teaspoon celery seed
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
2 large hard-boiled eggs
-- peeled and cut into 1/4"
cubes (optional)
Place potatoes in large saucepan and add water to
cover by 1". Bring to boil over medium-high heat;
add 1 tablespoon salt, reduce heat to medium, and
simmer, stirring once or twice, until potatoes are
tender, about 8 minutes.
Drain potatoes and transfer to large bowl. Add
vinegar and, using rubber spatula, toss gently to
combine. Let stand until potatoes are just warm,
about 20 minutes.
Meanwhile, in small bowl, stir together celery, onion,
pickle relish, mayonnaise, dry mustard, celery seed,
parsley, pepper, and salt.
Using rubber spatula, gently fold dressing and eggs,
if using, into potatoes. Cover with plastic wrap and
refrigerate until chilled, about 1 hour; serve.
(Potato salad can be covered and refrigerated for up
to 1 day.)
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