All American Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cook's Illustrated, a potato salad recipe that's tasty and flavored with lots of extras. I personally enjoy my own recipe better but this is also a very nice change . The article informs readers of the type of potatoes they think best for the salad and what the other ingredients impart to the flavor as well as brand names they recommend. Read more . Its interesting to know Russet potatoes absorb vinegar and flavoring the best and produce a rich flavored slightly crumbly salad. They mention to add seasonings while potatoes are hot/warm for best flavor absorption. Ingredients:
2 lbs ( 4 medium ) russet potatoes, peeled and cut into 3/4 inch cubes |
2 tbs white vinegar |
1/2 cup fine chopped celery |
2 tbs red minced onion |
3 tbs sweet pickle relish |
1/2 cup mayonnaise or more if desired |
3/4 tsp powdered mustard |
3/4 tsp celery seed |
2 tsp fresh minced parsley |
1/2 tsp black pepper |
2 large hard cooked eggs peeled and cut into 1/4 inch cubes ( optional ) |
Directions:
1. Cook potatoes in water and 1 Tbs salt until tender
2. Drain
3. Transfer to a large bowl
4. Add vinegar, toss gently to combine with spatula
5. Let stand till warm about 20 minutes
6. Stir together remaining ingredients except eggs
7. Gently fold into potatoes with rubber spatula, add eggs if desired
8. Cover with plastic wrap
9. Chill 1 hour before serving
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