All-American Potato Salad

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  • Servings: 4 TO 6

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  • 2 1/2 pounds medium baking potatoes, scrubbed
  • Kosher salt
  • 2/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped onion
  • 1/4 cup sweet pickle relish
  • 2 tablespoons minced dill pickle
  • 1 tablespoon minced flat-leaf parsley
  • 1/8 teaspoon celery seeds
  • Freshly ground pepper
  • 1/2 cup finely diced celery
  • 2 hard-cooked eggs, finely chopped

How to make this recipe

  1. Put the potatoes in a large saucepan, cover with water and bring to a boil. Add a large pinch of salt and simmer until the potatoes are tender, about 35 minutes. Let cool slightly, then peel the potatoes and cut them into 1-inch dice.

  2. Meanwhile, in a bowl, combine the mayonnaise, mustard, onion, relish, dill pickle, parsley and celery seeds. Season with salt and pepper. Fold in the potatoes, celery and eggs and let cool; refrigerate until chilled and serve cold.

Contributed By Published March 2003

492520 recipes/all-american-potato-salad 2013-12-06T23:07:58+00:00 Leonard Schwartz, Michael Rosen barbecue-cookout|fathers-day|graduation-party|american|salads|side-dishes|4|6|make-ahead|vegetarian march-2003,leonard schwart,michael rosen,picnic salad,potato salad,comfort food,side dish recipes,all-american-potato-salad 492520

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