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All-American Potato Salad
A creamy All-American potato salad, perfect for summer barbecues and picnics. Tender russet potatoes and traditional ingredients for a tasty side dish!
Prep Time10 mins
Cook Time25 mins
Total Time55 mins
Calories: 200kcal
Ingredients
- 2 pounds russet potatoes
- 1 tablespoon kosher salt, for cooking potatoes
- 2 tablespoons distilled white vinegar
- 1/2 cup celery, 1/8-inch dice
- 1/2 cup mayonnaise
- 1/4 cup dill pickle relish
- 2 tablespoons red onions, 1/8-inch dice
- 2 tablespoons minced parsley
- 1 1/2 teaspoons dijon mustard, or yellow mustard
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 hard boiled eggs, diced into 1/4"cubes
Instructions
- Peel the potatoes and cut them into 3/4-inch dice. Immediately place them in a large saucepan and add enough water to cover by 1 inch.
- Boil water over medium-high heat.
- Add 1 tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes.
- Drain potatoes and transfer back to the pot.
- Add vinegar and use a rubber spatula to toss gently to combine. Let stand for 20 minutes, the potatoes will still be warm.
- In a large bowl, gently stir together potatoes, celery, mayonnaise, relish, onion, parsley, mustard, ¾ teaspoon salt, ½ teaspoon pepper, onion powder and chopped eggs. Add more salt and pepper to taste.
- Cover and refrigerate until chilled, about 1 hour before serving. Garnish with more parsley, celery, and onion if desired.
Recipe Video
Notes
- Potato salad can be made up to two days ahead. Store in an airtight container in the refrigerator.
Source : www.jessicagavin.com
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