Cooks All-American Potato Salad Recipe

Name: Cooks All-American Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs russet potatoes, peeled and cut in 3/4 inch cubes (3-4 medium); table salt; 2 tablespoons distilled white vinegar; 1 medium celery rib, chopped fine (about 1/2 cup); 2 tablespoons minced red onions; 3 tablespoons sweet pickle relish; 1/2 cup mayonnaise; 3/4 teaspoon mustard powder; 3/4 teaspoon celery seed; 2 tablespoons minced fresh parsley leaves; 1/4 teaspoon ground black pepper; 2 large hard-cooked eggs, peeled and cut into 1/4 inch cubes (optional)

Servings: persons

2 lbs russet potatoes, peeled and cut in 3/4 inch cubes (3-4 medium)
table salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons minced red onions
3 tablespoons sweet pickle relish
1/2 cup mayonnaise
3/4 teaspoon mustard powder
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4 inch cubes (optional)

1
Place potatoes in large saucepan and add water to cover by 1 inch.
2
Bring to boil over medium-high heat; add 1 TB salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
3
Drain potatoes and transfer to large bowl.
4
Add vinegar and, using rubber spatula, toss gently to combine.
5
Let stand until potatoes are just warm, about 20 minutes.
6
Meanwhile, in small bowl, stir together celery, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, red onion, and 1/2 tsp salt.
7
Using rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
8
Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

461

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: 2 lbs russet potatoes, peeled and cut in 3/4 inch cubes (3-4 medium), table salt, 2 tablespoons distilled white vinegar, 1 medium celery rib, chopped fine (about 1/2 cup), and more.

Yes, Cooks All-American Potato Salad falls under the Salads 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.

Cooks All-American Potato Salad

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