All American Potato Salad
From midgelet 12 years ago
- 20 to make
- Serves 4-6
From Cook's Illustrated, a potato salad recipe that's tasty and flavored with lots of extras. I personally enjoy my own recipe better but this is also a very nice change . The article informs readers of the type of potatoes they think best for the salad and what the other ingredients impart to the flavor as well as brand names they recommend. Read more Its interesting to know Russet potatoes absorb vinegar and flavoring the best and produce a rich flavored slightly crumbly salad. They mention to add seasonings while potatoes are hot/warm for best flavor absorption. See less
Ingredients
- 2 lbs ( 4 medium ) russet potatoes, peeled and cut into 3/4 inch cubes shopping list
- 2 Tbs white vinegar shopping list
- 1/2 cup fine chopped celery shopping list
- 2 Tbs red minced onion shopping list
- 3 Tbs sweet pickle relish shopping list
- 1/2 cup mayonnaise or more if desired shopping list
- 3/4 tsp powdered mustard shopping list
- 3/4 tsp celery seed shopping list
- 2 tsp fresh minced parsley shopping list
- 1/2 tsp black pepper shopping list
- 2 large hard cooked eggs peeled and cut into 1/4 inch cubes ( optional ) shopping list
How to make it
- Cook potatoes in water and 1 Tbs salt until tender
- Drain
- Transfer to a large bowl
- Add vinegar, toss gently to combine with spatula
- Let stand till warm about 20 minutes
- Stir together remaining ingredients except eggs
- Gently fold into potatoes with rubber spatula, add eggs if desired
- Cover with plastic wrap
- Chill 1 hour before serving
People Who Like This Dish 3
- Olivemoose Nowhere, Us
- mommabaker Nowhere, Us
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
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