I served this at my brothers’ going away party and it was a HUGE hit! I made a double serving since the recipe doesn’t make very much and it was still gone by the end of the night. And everybody raved about it.
I’ve never been a huge fan of potato salad. Mostly because potatoes aren’t my thing. Aside from their skin they can pretty much be considered empty calories. And the whole saturated in mayonnaise thing… really not the most nutritious dish. But YES, it is delicious!
When I do indulge I like to enjoy a nice traditional potato salad- hard boiled eggs, celery, onions. You know, the norm. Last year I shared a recipe for Bacon Ranch Potato Salad which was also very good, but devoid of my favorite add-ins. This All-American Potato Salad has the perfect seasonings to make for an incredible salad. And I love the techniques that are employed, as per usual by Cooks Illustrated. The recipe instructs you to toss the just drained, hot potatoes with white vinegar while they sit for 20 minutes and absorb the flavor. Then, while they are still warm, you toss the potatoes in the dressing so that they can absorb that too. Pretttttty awesome. NOTE though- if you don’t like your salads too sweet, start with just 1 Tb or so of relish before adding the full 3.
- 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch cubes
- 2 tablespoons distilled white vinegar
- 1 celery rib, chopped fine
- 2 tablespoons minced red onion
- 3 tablespoons sweet pickle relish
- ½ cup mayonnaise
- ¾ teaspoon powdered mustard
- ¾ teaspoon celery seed
- 2 tablespoons minced fresh parsley leaves
- ¼ teaspoon ground black pepper
- 2 large hard-cooked eggs, peeled and cut into ¼-inch cubes
- Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon 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 small bowl, stir together celery, onion, relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and ½ teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)