classic american-style potato salad

classic american-style potato salad
  • 2 pounds red boiling potatoes, scrubbed
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 hard-cooked eggs
  • 1 small celery stalk
  • 1/4 cup chopped sweet pickle (not relish)
  • 3 scallions
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon-style mustard



  1. Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
  2. Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

03/14/2017
classic american-style potato salad, Dairy-Free Potato Salad recipe PT15M PT1H 5 455 calories
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