Cooks Illustrated All-American Potato Salad |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Note: Prep time includes rest time for potatoes, but does not include chilling time. This recipe is from the food guru's at Cook's Illustrated. I've never been good at just throwing a potato salad together, but this recipe has saved me many a time! For health reasons, I don't use the celery seeds anymore, but it does affect the taste. Ingredients:
2 lbs russet potatoes, peeled and cut into 3/4 inch cubes |
salt |
2 tablespoons distilled white vinegar |
1 medium celery rib, chopped fine (about 1/2 cup) |
2 tablespoons red onions, minced |
3 tablespoons sweet pickle relish (preferebly cascadian farm or heinz) |
1/2 cup mayonnaise |
3/4 teaspoon mustard powder |
3/4 teaspoon celery seed |
2 tablespoons fresh parsley leaves, minced |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 -3 hard-boiled eggs, peeled and diced |
Directions:
1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tbsp salt, reduce heat to simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2. Drain potatoes and transfer to large bowl. Add vinegar and, using a rubber spatula, toss gently to combine.
3. Let stand until potatoes are just warm, about 20 minutes.
4. Meanwhile, in small bowl, stir together remaining ingredients. Using rubber spatula, gently fold dressing into potatoes.
5. Cover with plastic wrap and refrigerate until chilled, about 1 hour.
6. NOTE: Potato salad can be refrigerated for up to 1 day.
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