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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

All-American Potato Salad Recipe

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This recipe for All-American Potato Salad is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. Russet Potatoes (About 8 Potatoes)
1 T. plus 2 tsp. Salt
3 T. Cider Vinegar
3 Large Eggs, Hard Boiled, Cold
1/2 C. plus 2 T. Mayonnaise
1/2 tsp. Celery Seed
1 tsp. Dry Mustard
1/2 tsp. Freshly Ground Black Pepper
3 Stalks Celery, Cut into 1/4in. Dice (3/4 C.)
1 Red Bell Pepper, Cut into 1/4in. Dice (1/2 C.)
1 Medium Sweet Onion, Finely Diced (1/2 C.)
10 Cornichons, Cut into 1/4in Diced (1/4 C.)
3 Scallions, Thinly Sliced (1/2 C.)
2 T. Chopped Parsley
Directions:
Directions:
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat.

Add 1 T. salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves, peel potatoes, and cut into 1in cubes while still hot. Drizzle with vinegar; set aside.

Peel eggs and chop 2 of them into 1/4in diced. Slice the third egg into 1/4in. thick rounds; set aside for garnish.

Combine diced eggs, mayonnaise, celery seed, mustard, 2 tsp salt, and black pepper in a large bowl. Whisk to combine. Add potatoes to mayonnaise mixture. Add celery, bell pepper, onion, cornichone, scallions, and parsley. Stir to combine, chill for 30 minutes.

Garnish with paprika (if desired) and sliced egg.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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