Best Classic All American Potato Salad

by James Moore
Print Email

classicpotatosaladSummer barbecues just aren’t complete without this classic side dish. Everyone has a favorite version, and when I’m looking for an authentic home cooked version, this is my recipe of choice.

As a kid, I was pretty fussy about what was in it, and my mother was forced to prepare a pretty bland version.

Feel free to alter the ingredients to your own taste – some people might not like the addition of chopped pickles, but I think it really perks up the salad. If you don’t have sweet pickles, you can use and equal amount of sweet pickle relish.

Best Classic All American Potato Salad

2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch chunks
Salt and pepper
2 tablespoons red wine vinegar
1 tablespoon distilled white vinegar
1 medium rib celery, chopped very fine (about 1/2 cup)
2 tablespoons finely minced red onion
3 tablespoons finely chopped sweet pickles (not relish)
1 tablespoon sweet pickle relish
1/2 cup mayonnaise (see note)
2 teaspoons Dijon mustard
3/4 teaspoon powdered dry mustard
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh dill weed
1/4 teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

2. Drain potatoes and transfer to large bowl. Add vinegars, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and, using rubber spatula, toss gently to combine. Let stand, loosely covered with plastic wrap, until potatoes are just warm, about 20 minutes.

3. In a medium bowl, stir together celery, onion, pickles, relish, mayonnaise, Dijon mustard, dry mustard powder, celery seed, parsley, dill, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.) 

Add comment


Security code
Refresh

 

restaurant news

Spork
San Francisco
by Scott R. Kline

ImageSpork in San Francisco is my new favorite restaurant. Pat and I went there for dinner after a lovely day in the Mission, checking out all the vintage stores and eating Dymano Donuts. Spork is a...

Read more...
Surfas Cafe
Los Angeles
by Laraine Newman

surfas2.jpgThe other day, my daughter Hannah and I stopped by Surfas. It always surprises me when she wants to go there, since their prepared food is, lets just say..um..esoteric.  She ordered the 72 layer...

Read more...
RivaBella Ristorante: Italian Luxury Just Off The Sunset Strip
Los Angeles
by David Latt

rive1RivaBella Ristorante is in West Hollywood on the border of Beverly Hills and within sight of the Sunset Strip. From the outside, RivaBella has the look of an expensive fine dining restaurant. Walk...

Read more...
The Smuggler's Speciality Restaurant
London - British Isles
by Laura Johnson

ss_town.jpg

One of my favorite bites of 2009 was a bit of a trek, which is most unfortunate because if I lived nearby I would be a regular. I'd eat there so often they'd probably have to name a table...

Read more...