All American Potato Salad
From saucylady 16 years ago
- 10 minutes to make
- Serves 6
This is the best potato salad! If celery seed is not available, use celery salt but omit the salt in the dressing.
Ingredients
- 2 Lbs. russett potatoes peeled and cut into 3/4" cubes shopping list
- 1 Tbs. salt shopping list
- 2 Tbs. distilled white vinegar shopping list
- 1 medium rib celery chopped fine. About 1/2 cup shopping list
- 2 Tbs. minced red onion shopping list
- 3 Tbs. sweet pickle relish shopping list
- 1/2 C mayonnaise shopping list
- 3/4 tsp. powdered mustard shopping list
- 3/4 tsp. celery SEED- see note shopping list
- 2 Tbs. minced fresh parsley shopping list
- 1/4 tsp. ground black pepper shopping list
- 2 large hard cooked eggs peeled and cut into 3/4" cubes shopping list
How to make it
- Place potatoes in large saucepan and add water, covering by 1 inch. Bring to boil over medium heat; add 1 Tbs. salt, reduce heat to medium and simmer, stirring once or twice until potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to a large bowl. Add vinegar and using a rubber spatula toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
- Meanwhile, in a small bowl, stir together celery, onion, relish, mayo, mustard powder, celery seed, parsley, pepper and 1/2 tsp. salt. Gently fold dressing and eggs into potatoes.
- Cover with plastic wrap and refrigerate until chilled, about one hour.
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" It was excellent "