All American Potato Salad Recipe

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All American Potato Salad

Cindy Bodnar


I was looking for a great potato salad recipe when I found this one in an old back issue of COOK'S ILLUSTRATED magazine. Now, I make this all the time at the restaurant where I cook, and people just love it! It's a darn good basic recipe!

pinch tips: How to Peel Potatoes



4 - 6


Stove Top


3 -4
medium russet potatoes, peeled and cut into 3/4 inch cubes
2 Tbsp
white vinegar
celery rib, chopped fine (about 1/2 cup)
2 Tbsp
minced red onion
3 Tbsp
sweet pickle relish
1/2 c
3/4 tsp
powered mustard (dry mustard)
3/4 tsp
celery seed
2 Tbsp
minced fresh parsley leaves
1/4 tsp
ground black pepper
large hard cooked eggs, peeled and chopped (optional)

Directions Step-By-Step

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 Tablespoon of 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 a small bowl, stir together celery, onion, pickle relish, mayonnaise, powdered mustard, celery seed, parsley, pepper, and 1/2 tsp. salt. Using rubber spatula, gently fold the dressing and eggs, into potatoes. Cover with plastic wrap and refrigerate until chilled (at least 1 hour); Serve.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American