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Classic American-Style Potato Salad Recipe

Recipe by: 106a802496d678ba

"Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
  • 2Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Ingredients
  • 6 servings
  • 291 cals
  • 2 pounds red boiling potatoes, scrubbed
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 hard-cooked eggs
  • 1 small celery stalk
  • 1/4 cup chopped sweet pickle (not relish)
  • 3 scallions
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon-style mustard
Nutrition

Amount per serving ( 5 total)

  • Calories:
    291
    15%
  • Fat:
    17.3
    27%
  • Carbs:
    28.8
    9%
  • Protein:
    6.5
    13%
  • Cholesterol:
    99
    33%

Based on a 2,000 calorie diet

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