Cooks Illustrated Make Ahead Potato Salad For A Crowd Recipes

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COOKS ALL-AMERICAN POTATO SALAD



Cooks All-American Potato Salad image

Make and share this Cooks All-American Potato Salad recipe from Food.com.

Provided by pamsbm

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs russet potatoes, peeled and cut in 3/4 inch cubes (3-4 medium)
table salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons minced red onions
3 tablespoons sweet pickle relish
1/2 cup mayonnaise
3/4 teaspoon mustard powder
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4 inch cubes (optional)

Steps:

  • Place potatoes in large saucepan and add water to cover by 1 inch.
  • Bring to boil over medium-high heat; add 1 TB salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
  • 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.
  • Meanwhile, in small bowl, stir together celery, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, red onion, and 1/2 tsp salt.
  • Using rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
  • Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

Nutrition Facts : Calories 314.2, Fat 10.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 323.8, Carbohydrate 52, Fiber 5.6, Sugar 5.9, Protein 5.3

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