All American Potato Salad
"Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise...."
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)
Comments & Reviews
Just A Pinch Sweepstakes