Buy the 2015 Old Farmer's Almanac!

American-Style Potato Salad

American-Style Potato Salad
PrintPrintEmailEmail

Rate this Recipe:

No votes yet

Yield: 4-6 servings

Preparation Time: 30 minutes

Start to Finish Time: 45 minutes

  • 2 pounds small ‘Yukon Gold’ potatoes, peeled
  • 3 large eggs
  • 1 tablespoon kosher or sea salt, divided
  • 1/4 cup cider vinegar, divided
  • 1/2 cup olive or vegetable oil
  • 1/2 cup thinly sliced scallions
  • 2 celery stalks, chopped fine
  • 1/4 cup finely chopped sweet pickle
  • 1/2 cup mayonnaise
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon freshly ground black pepper

Put potatoes and eggs in a large (5- to 6-quart) saucepan of cold water. Add 2 teaspoons salt and bring to a simmer over high heat. Cook eggs 12 minutes; then remove and place in a bowl of ice water to cool. Continue cooking potatoes until you can poke them easily with a sharp knife, 2–3 minutes more. Drain potatoes in a colander and let cool, then cut into 1-inch chunks and sprinkle with half of vinegar. Peel and chop eggs.

In a small bowl, stir together eggs, remaining vinegar, oil, scallions, celery, pickles, mayonnaise, and parsley. Add pepper and remaining teaspoon salt.

Taste and adjust seasoning if needed, then toss with cooled potatoes. Refrigerate until ready to serve.

Please review this recipe below!

Comments

Review this Recipe

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.

2015 Garden Calendar2015 Weather Watcher's Calendar2015 Recipes Calendar2015 Engagement Calendar 2015 Everyday Calendar2015 Country CalendarNew Year Cross StitchLobster Rope Doormats