Great American Potato Salad

Summary

Yield6
Source

wikibooks

Prep Time1 hour
Recipe Indexside dish

Description

Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.

Ingredients

  • 2 lb russet potatoes
  • 1 1⁄3 T salt
  • 2 T distilled white vinegar
  • 1 medium rib of celery
  • 3⁄4 t celery seed
  • 3⁄4 c mayonnaise
  • 3⁄4 t powdered mustard
  • 2 T minced onion
  • 2 T minced fresh parsley leaves
  • 1⁄4 t ground black pepper
  • 3 T sweet pickle relish

Instructions

  1. Peel and cut potatoes into 3/4 inch cubes.
  2. Cover potatoes with an inch of water in a large saucepan and boil.
  3. Add 1 tablespoon salt to boiling water and reduce heat to medium.
  4. Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. (Taste a piece-don't overcook!)
  5. Drain potatoes and place in a large bowl.
  6. Toss gently with vinegar, with a rubber spatula.
  7. Cool potatoes. They must be no more than barely warm to mix.
  8. Chop celery fine.
  9. Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.
  10. Gently fold together dressing mix and potatoes.
  11. Cover and refrigerate at least an hour, until thoroughly chilled.

Notes

  • You may have to substitute celery salt for the celery seeds, but then leave out the salt in the dressing.
  • Do not mix too much once the potatoes are in, or they will break down.
  • A couple of hard-boiled eggs, diced about ¼ inch may be added when the final mix is made.
  • Do not save for more than 24 hours.