Potato Salad – USA

Classic American Potato Salad Recipe

Servings: 6-8

Ingredients:

• 2 pounds (about 4-5 medium) russet potatoes
• 3 large eggs
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons white vinegar
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red onion
• 1/4 cup sweet pickle relish
• Salt and black pepper to taste
• Paprika, for garnish (optional)
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Prepare the Potatoes:

• Peel the potatoes (or leave the skins on if you prefer) and cut them into 1-inch chunks. Try to make the pieces uniform in size to ensure even cooking.

2. Boil the Potatoes and Eggs:

• Place the potato chunks in a large pot of cold, salted water. Bring the water to a boil, then reduce the heat to medium and simmer for about 10-12 minutes or until the potatoes are fork-tender but not falling apart. Be careful not to overcook them.
• While the potatoes are cooking, place the eggs in a separate saucepan and cover them with cold water. Bring the water to a boil, then remove the saucepan from the heat, cover with a lid, and let the eggs sit in the hot water for about 12 minutes.
• After 12 minutes, drain the hot water from the eggs and immediately place them in a bowl of ice water to cool. Once cooled, peel the eggs and chop them finely.

3. Prepare the Dressing:

• In a separate bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, and a pinch of salt and black pepper. Taste the dressing and adjust the seasonings if needed.

4. Assemble the Salad:

• Drain the cooked potatoes in a colander and let them cool slightly. You can run them under cold water to speed up the cooling process.
• In a large mixing bowl, combine the cooked potatoes, chopped eggs, chopped celery, chopped red onion, and sweet pickle relish.
• Pour the dressing over the potato mixture and gently fold everything together until well combined. Be careful not to overmix; you want to keep the potato chunks intact.

5. Chill and Serve:

• Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 2 hours (or overnight) to allow the flavors to meld.
• Before serving, sprinkle paprika and chopped fresh parsley over the top for garnish, if desired.

6. Enjoy:

• Serve your classic American potato salad as a side dish at picnics, barbecues, or alongside your favorite grilled meats or sandwiches. It’s best served chilled. Enjoy!