Classic American Potato Salad
Photo: Leo Gong; Styling: Karen Shinto
Say “potato salad,” and this classic recipe comes to mind: chunks of tender potato and plenty of chopped hard-cooked eggs, lightly coated with a tangy mayonnaise dressing full of crunchy red onion, celery, and pickles. Serve it alongside grilled meat for a warm-weather meal.
How to Make It
Step 1
1
Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.
Step 2
2
Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.
Step 3
3
Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.
Step 4
4
Gently toss cooled potatoes with dressing. Gently mix in eggs. Serve immediately.
Step 5
5
Note: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.
Ingredients
3 eggs
2 pounds russet potatoes
1 tablespoon plus 1/2 tsp. salt, divided
3 tablespoons white wine vinegar
1/2 small red onion
1 large celery stalk
1/2 cup bread-and-butter pickle slices
1/2 cup flat-leaf parsley leaves
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Directions
Step 1
1
Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.
Step 2
2
Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.
Step 3
3
Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.
Step 4
4
Gently toss cooled potatoes with dressing. Gently mix in eggs. Serve immediately.
Step 5
5
Note: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.
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