American Potato Salad
This is a classic American potato salad of russet cubes in a creamy, pickle-sweet dressing. The potatoes are tossed with vinegar while still warm, so they absorb some tang before the mayonnaise goes on. Celery seed and powdered mustard give the dressing a gentle bite. Simmering the cubes for only about 8 minutes keeps them intact, and the salad traces back to German potato dishes dressed with vinegar and spices.
Instructions
Peel the potatoes and cut them into ¾ inch cubes. Put them in a large saucepan, cover with an inch of water, and bring to a boil.
Stir 1 tablespoon of the salt into the boiling water and lower the heat to medium. Simmer for about 8 minutes, stirring gently once or twice. Taste a piece to check that the potatoes are tender but not overcooked.
Drain the potatoes and tip them into a large bowl. Toss them gently with the vinegar, using a rubber spatula, then let them cool until they are no more than barely warm.
Chop the celery fine. In a separate bowl, stir together the celery, celery seed, mayonnaise, powdered mustard, onion, parsley, pepper, relish and the remaining ½ teaspoon salt.
Fold the dressing into the cooled potatoes gently, and stop as soon as they are coated, since too much mixing will break the potatoes down. If you like, fold in a couple of hard-boiled eggs diced about ¼ inch.
Cover the bowl and refrigerate for at least an hour, until the salad is thoroughly chilled. If you swap celery salt for the celery seed, leave the salt out of the dressing.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
