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American Potato Salad I
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian cuisine | Salad
schedulePrep 0 min
local_fire_departmentCook 0 min
groups6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4630231
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 pounds (3–4 ea.) medium russet potatoes
- 1 tablespoon plus ½ teaspoon salt
- 2 tablespoons distilled white vinegar
- 1 medium rib of celery
- ¾ teaspoon celery seed
- ¾ cup mayonnaise
- ¾ teaspoon powdered mustard
- 2 tablespoons minced onion
- 2 tablespoons minced fresh parsley leaves
- ¼ teaspoon ground black pepper
- 3 tablespoons sweet pickle relish
Directions
- Peel and cut potatoes into ¾ inch cubes.
- Cover potatoes with an inch of water in a large saucepan and bring to a boil.
- Add 1 tablespoon salt to boiling water and reduce heat to medium.
- Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. Taste a piece—don't overcook.
- Drain potatoes and place in a large bowl.
- Toss potatoes gently with vinegar using a rubber spatula.
- Cool potatoes. They must be no more than barely warm to mix.
- Chop celery fine.
- Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.
- Gently fold together dressing mix and potatoes.
- Cover and refrigerate at least an hour, until thoroughly chilled.
Notes
You may have to substitute celery salt for the celery seeds, but then leave out the salt in the dressing.
Do not mix too much once the potatoes are in, or they will break down.
A couple of hard-boiled eggs, diced about ¼ inch may be added when the final mix is made.