American Potato Salad
A classic potato salad that evokes nostalgic memories of family picnics and backyard barbecues, this dish is sure to be a hit at any gathering.
Ingredients
- 2 tablespoons finely diced celery
- 1/4 cup dill pickle relish or sweet pickle relish
- 2 pounds russet potatoes
- 2 tablespoons diced red onion
- 2 hard-boiled eggs chopped into small pieces
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons yellow mustard or Dijon mustard
- 1 tablespoon kosher salt for boiling potatoes
- 3/4 teaspoon kosher salt for seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 tablespoons distilled white vinegar or apple cider vinegar
- 1/2 cup mayonnaise
Instructions
- Start by peeling the potatoes and cutting them into approximately 3/4-inch cubes. Place them in a large pot and cover with cold water by an inch.
For Cooking Potatoes:
- Bring the water to a rolling boil over high heat. Once boiling, mix in 1 tablespoon of kosher salt. Lower the heat to medium and let it gently simmer. Cook the potatoes until they are tender but firm, about 8 to 10 minutes.
- Drain the cooked potatoes and return them to the pot. Add the vinegar and gently incorporate it using a spatula. Allow the potatoes to absorb the flavor while still warm for 20 minutes.
For Mixing Salad:
- In a large mixing bowl, combine the seasoned potatoes with mayonnaise, diced celery, pickle relish, red onion, chopped eggs, parsley, mustard, 3/4 teaspoon salt, black pepper, and onion powder. Adjust the seasoning to taste.
- Cover the bowl and refrigerate for at least an hour prior to serving, allowing the flavors to meld together. Optionally, garnish with extra parsley, celery, or onion before serving.