All-American Potato Salad

May 25, 2012

potato salad

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!

potato salad

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.

potato salad


5.0 from 3 reviews
All-American Potato Salad
Serves: 4 to 6
  • 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch cubes
  • salt
  • 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
  1. 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.
  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 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.)


{ 6 comments… read them below or add one }

Gloria May 26, 2012 at 5:41 pm

Just came across your pic on FoodEpix…I’ve been craving a traditional American potato salad and had to stop by. My grandma used to always make it for barbecues (along with deviled eggs)…totally brings me back to childhood. I will definitely be trying this out! I love CI and should have known they would have a great version. Maybe they have a good deviled egg recipe too. 😉 You have a lovely blog.


lmachell May 27, 2012 at 5:05 pm

It’s SUPER good! I hope you try it and enjoy it. And thank you : )


Katherines Corner May 27, 2012 at 3:19 pm

so yummy, perfect, thank you for sharing. Hugs!


Jennifer June 16, 2012 at 7:54 pm

Great recipe. I left the relish out; it was still delicious. So simple and traditional with just the right amount of tang! Family loved it.


lmachell June 17, 2012 at 12:02 pm

yeah, relish isn’t for everybody haha but I am glad that everybody liked it!


randi July 23, 2012 at 3:03 am

This really is good! Had this with dinner tonight. I’ve been sneaking spoonfuls all night.


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