Classic Potato Salad Recipe Recipe

Name: Classic Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds russet potatoes, peeled and cut into 3/4 inch cubes; Kosher salt; 1/4 cup sugar, divided; 6 tablespoons rice wine vinegar, divided; 3 ribs celery, finely diced (about 1 cup); 1 medium red onion, finely diced (about 1/2 cup); 4 scallions, green parts only, thinly sliced (about 1/2 cup, optional); 1/4 cup fresh parsley leaves, washed and minced (optional); 1/4 cup chopped cornichons (see note); 2 tablespoons whole grain mustard (more or less to taste; 1 1/4 cups mayonnaise; Fresh ground black pepper

Servings: persons

4 pounds russet potatoes, peeled and cut into 3/4 inch cubes
Kosher salt
1/4 cup sugar, divided
6 tablespoons rice wine vinegar, divided
3 ribs celery, finely diced (about 1 cup)
1 medium red onion, finely diced (about 1/2 cup)
4 scallions, green parts only, thinly sliced (about 1/2 cup, optional)
1/4 cup fresh parsley leaves, washed and minced (optional)
1/4 cup chopped cornichons (see note)
2 tablespoons whole grain mustard (more or less to taste
1 1/4 cups mayonnaise
Fresh ground black pepper

1
Add 2 quarts water to large saucepan. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool to room temperature, about thirty minutes.
2
Combine remaining sugar, remaining vinegar, celery, onion, scallion (if using), parsley (if using), pickles, mustard, and mayonnaise in large bowl. Stir with rubber spatula to combine. Fold in potatoes. Season to taste with salt and pepper. Cover and rest in fridge for at least 1 hour and up to three days before serving.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pounds russet potatoes, peeled and cut into 3/4 inch cubes, Kosher salt, 1/4 cup sugar, divided, 6 tablespoons rice wine vinegar, divided, and more.

Yes, Classic Potato Salad Recipe falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Potato Salad Recipe

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