All-American Potato Salad

Ingredients

2 pounds russet potatoes, peeled and cut into 3⁄4-inch cubes
Salt
2 tablespoons distilled white vinegar
1 celery rib, chopped fine
1⁄2 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons minced red onion
2 tablespoons minced fresh parsley
3⁄4 teaspoon dry mustard
3⁄4 teaspoon celery seeds
1⁄4 teaspoon pepper
2 large FOOLPROOF HARD-COOKED EGGS, peeled and cut into 1⁄4-inch cubes (optional)

Instructions

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, mayonnaise, relish, onion, parsley, mustard, celery seeds, pepper, and 1⁄2 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 refrigerated for up to 1 day.)

All-American Potato Salad

Ingredients

Instructions

Tags

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