Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

All American Potato Salad Recipe




Source of Recipe


Source: America's Test Kitchen


List of Ingredients




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

Table salt

2 tablespoons distilled white vinegar

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

2 tablespoons minced red onion

3 tablespoons sweet pickle relish

1/2 cup mayonnaise (see note)

3/4 teaspoon mustard powder

3/4 teaspoon celery seed

2 tablespoons fresh parsley, minced

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, mustard powder, 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.)