Classic American-Style Potato Salad
An enduring potato salad recipe. Most potato salads attain a superior appearance and flavor when prepared using red boiling potatoes with lower starch content. While you can opt for any size within this potato variety, keep in mind that the petite new potatoes require 10 to 15 minutes less cooking time compared to their larger counterparts. Whenever feasible, select potatoes of approximately uniform size to ensure they all cook at a consistent pace.
Ingredients
- 2 pounds red boiling potatoes, scrubbed
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 hard-cooked eggs
- 1 small celery stalk
- ¼ cup chopped sweet pickle (not relish)
- 3 scallions
- 2 tablespoons chopped fresh parsley
- ½ cup mayonnaise
- 2 tablespoons Dijon-style mustard
Instructions
- Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.
- Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
- Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Nutrition
Calories: 291kcalCarbohydrates: 29gProtein: 7gFat: 17gSaturated Fat: 3gCholesterol: 100mgSodium: 550mgPotassium: 803mgFiber: 3gSugar: 4gVitamin C: 17mgCalcium: 47mgIron: 2mg
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