All American Potato Salad

All American Potato Salad Recipe

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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!


★★★★★ 3 votes

4 - 6
Stove Top


  • 3 -4
    medium russet potatoes, peeled and cut into 3/4 inch cubes
  • ·
  • 2 Tbsp
    white vinegar
  • 1
    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
  • 2
    large hard cooked eggs, peeled and chopped (optional)

How to Make All American Potato Salad


  1. 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.
  2. 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)
  3. 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.

Printable Recipe Card

About All American Potato Salad

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

Show 5 Comments & Reviews

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