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All-American Potato Salad

Source: America's Test Kitchen
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Rating: 4   Reviews: 13 See Reviews
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  Serves 4 to 6
Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
RECIPE INGREDIENTS
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
Table salt
2 tablespoons distilled white vinegar
1 medium rib of celery, chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
1/2 cup mayonnaise (see note)
3/4 teaspoon mustard powder
3/4 teaspoon celery seed
2 tablespoons fresh parsley, minced
1/4 teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)
All-American Potato Salad Recipe at Cooking.com
DIRECTIONS
Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.


Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.


Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Spotlight Recipe Review See all 13 reviews »

Rating: 4
by: Shawn, CA Reviewed: 08/20/2006
This makes a rather average all American potato salad. Which does not make the best potato salad in the world, but is a good base to work from when trying to create a potato salad. To make a potato salad with a bit of a kick, I double the mustard in this recipe. To make a more savory potato salad I double the celery seed, and use Italian parsley instead of regular parsley. You can also add paprika to give smoky hint to the potato salad. Overall, this recipe is not the best potato salad in the world, but it is a good place to start from to make a potato salad that you can call your own.
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