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Potato: All-American Potato Salad




Source of Recipe


Cooks


List of Ingredients




2 pounds (3 to 4 medium) russet potatoes, peeled and cut into
3/4-inch cubes

Salt

2 tablespoons distilled white vinegar

1 medium celery rib, chopped fine (about 1/2 cup)

2 tablespoons minced red onion

3 tablespoons sweet pickle relish

1/2 cup mayonnaise

3/4 teaspoon powdered mustard

3/4 teaspoon celery seed

2 tablespoons minced fresh parsley leaves

1/4 teaspoon ground black pepper

2 large hard-cooked eggs, peeled and cut into

1/4 -inch cubes (optional)


Recipe



Place potatoes in large saucepan and add water to cover by 1 inch. 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, powdered mustard, celery seed, parsley, pepper, and 1/2 teaspoon 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.)