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Classic American-Style Potato Salad

SUBMITTED BY: USA WEEKEND columnist Pam Anderson      PHOTO BY: natandrew

"Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time."
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 pounds red boiling potatoes, scrubbed
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 hard-cooked eggs
  • 1 small celery stalk
  • 1/4 cup chopped sweet pickle (not relish)
  • 3 scallions
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon-style mustard

DIRECTIONS

  1. 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.
  2. Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

This recipe was originally featured in the USA WEEKEND article  Perfect Potato Salad  on May 16, 2004.

Find the Perfect Recipe from  Pam Anderson .

Pam Anderson is the author of four cookbooks, including her latest,  Perfect Recipes for Having People Over .

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2005 by LINDA MCLEAN
Excellent recipe! My only "carb vice" is bread. I'm not into potatoes, rice or pasta, however, this salad is very good and found myself having seconds. My family is German/Austrian and we normally make our potato salad the European way. I've had "American Potato Salad" many times, but this was just a little different and very enjoyable.

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2005 by That Vintage Cuban Girl
Best. Potato. Salad. Ever.

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2005 by KSMMS
I doubled this recipe for a potluck barbecue. It is delicious! I added a little of the pickle juice along with the vinegar, and used a little more mayo than it called for. Keep an eye on the potatoes and don't over cook, which is really the secret to a good potato salad.

15 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 232

  • Total Fat: 17.6g
  • Cholesterol: 117mg
  • Sodium: 579mg
  • Total Carbs: 14g
  •     Dietary Fiber: 4.9g
  • Protein: 6.7g

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