Global recipe

All-American Potato Salad

Name: All-American Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Global
Ingredients: 2 lbs (900 g) russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes; 1 tbsp + 3/4 tsp salt, divided; 2 tbsp distilled white vinegar; 1 medium rib celery, finely chopped (about 1/2 cup); 2 tbsp minced red onion (from 1 small onion); 3 tbsp sweet pickle relish; 2/3 cup mayonnaise (best quality such as Hellmann's or Duke's); 3/4 tsp dry mustard; 3/4 tsp celery seed; 2 tbsp minced fresh parsley leaves; 1/4 tsp freshly ground black pepper; 2 large hard-boiled eggs, peeled and cut into 1/4-inch cubes (optional)

The detail most home recipes miss: dressing the warm potatoes with vinegar BEFORE the mayo. Warm potatoes absorb the vinegar (seasoning them from the inside), then cool to the right temperature for the mayo dressing. Mix mayo into hot potatoes and the dressing thins and weeps; add it to vinegar-seasoned just-warm potatoes and you get the creamy, deeply-seasoned salad you remember from picnics.

Prep25 mins

Cook15 mins

Serves6

Difficultyeasy

Download on theApp Store Open in the app

All-American Potato Salad, a Global dish

Ingredients

2 lbs (900 g) russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
1 tbsp + 3/4 tsp salt, divided
2 tbsp distilled white vinegar
1 medium rib celery, finely chopped (about 1/2 cup)
2 tbsp minced red onion (from 1 small onion)
3 tbsp sweet pickle relish
2/3 cup mayonnaise (best quality such as Hellmann's or Duke's)
3/4 tsp dry mustard
3/4 tsp celery seed
2 tbsp minced fresh parsley leaves
1/4 tsp freshly ground black pepper
2 large hard-boiled eggs, peeled and cut into 1/4-inch cubes (optional)