All American Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is the best potato salad! If celery seed is not available, use celery salt but omit the salt in the dressing. Ingredients:
2 lbs. russett potatoes peeled and cut into 3/4 cubes |
1 tbs. salt |
2 tbs. distilled white vinegar |
1 medium rib celery chopped fine. about 1/2 cup |
2 tbs. minced red onion |
3 tbs. sweet pickle relish |
1/2 c mayonnaise |
3/4 tsp. powdered mustard |
3/4 tsp. celery seed- see note |
2 tbs. minced fresh parsley |
1/4 tsp. ground black pepper |
2 large hard cooked eggs peeled and cut into 3/4 cubes |
Directions:
1. Place potatoes in large saucepan and add water, covering by 1 inch. Bring to boil over medium heat; add 1 Tbs. salt, reduce heat to medium and simmer, stirring once or twice until potatoes are tender, about 8 minutes.
2. Drain potatoes and transfer to a large bowl. Add vinegar and using a rubber spatula toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
3. Meanwhile, in a small bowl, stir together celery, onion, relish, mayo, mustard powder, celery seed, parsley, pepper and 1/2 tsp. salt. Gently fold dressing and eggs into potatoes.
4. Cover with plastic wrap and refrigerate until chilled, about one hour.
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