Classic American-Style Potato Salad
Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.
- Serves: 6 persons
- 2pounds red boiling potatoes, scrubbed
- 2tablespoons red wine vinegar
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 3hard-cooked eggs
- 1small celery stalk
- ¼cup chopped sweet pickle (not relish)
- 2tablespoons chopped fresh parsley
- ½cup mayonnaise
- 2tablespoons Dijon-style mustard
Step 1Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
Step 2Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.