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The Best American-Style Potato Salad

by on June 17, 2010 in Potato Salads, Salads

See this recipe post on ThreeManyCooks’s site!

June 17, 2010 Potato SaladsSalads
4.92 Mitt(s) 14 Rating(s)14 votes, average: 4.92 out of 514 votes, average: 4.92 out of 514 votes, average: 4.92 out of 514 votes, average: 4.92 out of 514 votes, average: 4.92 out of 5

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Difficulty Easy

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Recipe Description

The Best American-Style Potato Salad, the perfect side dish for your barbecues this summer.

Preparation Instructions

Place potatoes in a 5- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance, 25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes. Drain, rinse under cold water, and drain again. While potatoes are still warm, cut them into 3/4-inch cubes with a serrated knife, and layer them in a medium bowl, sprinkling with the red wine vinegar and salt and pepper as you go. Refrigerate potatoes while preparing remaining ingredients. Mix in remaining ingredients; refrigerate until ready to serve.

Ingredients

  • 2 pounds Red Bliss Or New Potatoes
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Kosher Salt (or 1/2 Teaspoon Table Salt)
  • ½ teaspoons Ground Black Pepper
  • 3 whole Boiled Eggs, Cut Into Small Dice
  • 3 whole Scallions, Sliced Thin (about 1/2 Cup)
  • 1 stalk Celery, Cut Into Small Dice (about 1/2 Cup)
  • ¼ cups Sweet Pickle (not Relish), Cut Into Small Dice
  • ½ cups Mayonnaise
  • 2 Tablespoons Dijon Style Mustard
  • ¼ cups Minced Fresh Parsley

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