All-American Potato Salad

All-American Potato Salad

A creamy All-American potato salad, perfect for summer barbecues and picnics. Tender russet potatoes and traditional ingredients for a tasty side dish!

Prep Time10 mins

Cook Time25 mins

Total Time55 mins

Course: Side

Cuisine: American

Servings: 6 servings

Calories: 200kcal

Author: Jessica Gavin

Ingredients

• 2 pounds russet potatoes
• 1 tablespoon kosher salt, for cooking potatoes
• 2 tablespoons distilled white vinegar
• 1/2 cup celery, 1/8-inch dice
• 1/2 cup mayonnaise
• 1/4 cup dill pickle relish
• 2 tablespoons red onions, 1/8-inch dice
• 2 tablespoons minced parsley
• 1 1/2 teaspoons dijon mustard, or yellow mustard
• 3/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2 hard boiled eggs, diced into 1/4"cubes

Instructions

• Peel the potatoes and cut them into 3/4-inch dice. Immediately place them in a large saucepan and add enough water to cover by 1 inch.
• Boil water over medium-high heat.
• Add 1 tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes.
• Drain potatoes and transfer back to the pot.
• Add vinegar and use a rubber spatula to toss gently to combine. Let stand for 20 minutes, the potatoes will still be warm.
• In a large bowl, gently stir together potatoes, celery, mayonnaise, relish, onion, parsley, mustard, ¾ teaspoon salt, ½ teaspoon pepper, onion powder and chopped eggs. Add more salt and pepper to taste.
• Cover and refrigerate until chilled, about 1 hour before serving. Garnish with more parsley, celery, and onion if desired.

Recipe Video

Notes

• Potato salad can be made up to two days ahead. Store in an airtight container in the refrigerator. 

Source : www.jessicagavin.com