All-American Potato Salad

Name: All-American Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 pounds russet potatoes (3 to 4 medium), (peeled and cut into ¾-inch (2-cm) cubes); 1 tablespoon + ¾ teaspoon salt, (divided); 2 tablespoons distilled white vinegar; 1 medium rib celery, (finely chopped (about ½ cup/60 g)); 2 tablespoons minced red onion, (from 1 small onion); 3 tablespoons sweet pickle relish; 2/3 cup mayonnaise, (best quality such as Hellmann’s or Duke’s); 3/4 teaspoon dry mustard; 3/4 teaspoon celery seed (see note); 2 tablespoons minced fresh parsley leaves; 1/4 teaspoon freshly ground black pepper; 2 large hard-boiled eggs, (peeled and cut into ¼-in (6-mm) cubes, optional)

This classic potato salad is a guaranteed crowd-pleaser—creamy, tangy, and just the right amount of crunch.

⏱️ 40 menit 🔪 Persiapan: 25 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Once Upon a Chef

Bahan-bahan

6 porsi

2 pounds russet potatoes (3 to 4 medium), (peeled and cut into ¾-inch (2-cm) cubes)
1 tablespoon + ¾ teaspoon salt, (divided)
2 tablespoons distilled white vinegar
1 medium rib celery, (finely chopped (about ½ cup/60 g))
2 tablespoons minced red onion, (from 1 small onion)
3 tablespoons sweet pickle relish
2/3 cup mayonnaise, (best quality such as Hellmann’s or Duke’s)
3/4 teaspoon dry mustard
3/4 teaspoon celery seed (see note)
2 tablespoons minced fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 large hard-boiled eggs, (peeled and cut into ¼-in (6-mm) cubes, optional)

Langkah-langkah

Place the potatoes in a large pot and add water to cover by 1 inch (2.5 cm). Bring to a boil over high heat, then add 1 tablespoon of the salt, reduce heat to medium, and simmer, uncovered, stirring once or twice, until the potatoes are tender, about 8 minutes. (The potatoes are done when a paring knife can be slipped into and out of the center of the potatoes with very little resistance; do not overcook the potatoes or they will become mealy and will break apart.)
Drain the potatoes in a colander and transfer to a large mixing bowl. Add the vinegar and, using a rubber spatula, toss gently to combine. Let stand until the potatoes are just warm, about 20 minutes.
Meanwhile, in a small mixing bowl, stir together the celery, onion, relish, mayonnaise, dry mustard, celery seed, parsley, pepper, and the remaining ¾ teaspoon salt.
Using a rubber spatula, gently fold the dressing and eggs (if using) into the potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Serve.