
Classic American-Style Potato Salad
A timeless potato salad recipe. Most potato salads are visually and flavorfully enhanced when crafted with low-starch red boiling potatoes. While you can opt for any size within this variety, it's worth noting that smaller new potatoes tend to cook 10 to 15 minutes faster than their larger counterparts. Whenever possible, select potatoes that are approximately uniform in size to ensure even cooking.
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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