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In the world of potato salads, there is often a divide between those who love a creamy style and those who prefer a tangy one. Chef Jason McCullar's version will appeal to everyone: It's dressed with plenty of mayonnaise that's blended with pickles, capers, olives and mustard. Slideshow:  More Potato Salad Recipes 

Jason McCullar
May 2010

Gallery

Credit: © John Paul Urizar

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes. Drain well. Transfer the potatoes to a large bowl and let cool to room temperature.

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  • Meanwhile, in a food processor, combine the celery with the onion, olives, cornichons and capers and process until finely minced. Add the mayonnaise, mustard and lemon juice and pulse until blended.

  • Add the dressing and the parsley to the cooled potatoes and mix well. Season with salt, pepper and hot sauce. Cover and refrigerate until ready to serve.

Make Ahead

The potato salad can be refrigerated overnight.

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