All-American Potato Salad

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For quintessential potato-salad flavor, toss warm potatoes with vinaigrette, then, once they’re cool, add mayonnaise dressing. (This salad tastes even better if you chill it overnight, but recheck the seasonings to see if it needs more salt.)

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  • 3 lb. all-purpose potatoes
  • 1/4 c. cider vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. spicy brown mustard
  • 1/2 tsp. ground black pepper
  • 1 1/2 tsp. salt
  • 3/4 c. mayonnaise
  • 1/2 c. whole milk
  • 2 medium celery stalks
  • 1/2 small red onion
  • Chopped fresh parsley leaves and sliced radishes for garnish

Directions

    1. Step 1In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.
    2. Step 2Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, pepper, and 1 teaspoon salt.
    3. Step 3Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula to combine. Let stand until cool.
    4. Step 4In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir with rubber spatula to combine. Cover and refrigerate 4 hours or overnight. Garnish with parsley and radishes to serve.

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Mark Thomas

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