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4 servings

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Design: Luka Cvrk, Solucija.com

All American Potato Salad


  • 2 lbs 3-4 medium russet potatoes, peeled and cut into 3/4 cubes
  • salt, to taste
  • 2 tbsp distilled white vinegar
  • 1 medium celery rib, chopped fine
  • 2 tbsp red onion, minced
  • ½ cup mayonnaise
  • ¾ tsp powdered mustard
  • ¾ tsp celery seed
  • 2 tbsp minced fresh parsley leaves
  • ¼ tsp 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 vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

3. Meanwhile, in a small bowl, stir together celery, onion, pickle relish, mayonnaise, powdered mustard, celery seed, parsley, pepper, and 1/2 tsp 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.)


potatoes white vinegar celery onion pickle relish mayonnaise mustard celery seed parsley pepper egg