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Food & Wine Recipe

All-American Potato Salad

Contributed by Leonard Schwartz and Michael Rosen

ACTIVE: 20 MIN
TOTAL TIME: 1 HR
SERVINGS: 4 TO 6

•MAKE-AHEAD
•VEGETARIAN

slideshow More Terrific Salads

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

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.
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.

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