All-American Russet Potato Salad

Name: All-American Russet Potato Salad
Yield: Serves 4 to 6
Cuisine: US & Canada, American
Ingredients: 2 pounds, russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes; , table salt; 2 tablespoons, distilled white vinegar; 1 medium rib, celery, chopped fine (about 1/2 cup); 2 tablespoons, minced red onion; 3 tablespoons, sweet pickle relish; 1/2 cup, mayonnaise (see note); 3/4 teaspoon, powdered mustard; 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)

Side Dishes
US & Canada
American
Fruits & Vegetables
Potatoes
Vegetarian
Salads
4th of July

Appears in Cook's Illustrated July/August 2004, America's Test Kitchen TV

Our test cooks discovered seasoning hot potatoes produced an extra flavorful potato salad. Now we share that secret with you.

SERVES 4 to 6

TIME 40 minutes, plus 20 minutes standing and 1 hour chilling

Why This Recipe Works

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