All American Potato Salad

Potato Salad

There’s nothing like eating outside during the summer.  For us summer “officially” begins on Derby Day.  A staple of our Derby Day parties is potato salad.  I’ve adapted this recipe from Better Homes and Garden’s All-time Favorite Salad Recipes.  This was a cookbook that I bought as part of a monthly series when I was first starting out on my own.  It has several gems in it, including a macaroni salad.  But I digress.  This potato salad is everything that I think of when I think of potato salad.  Even my former neighbor who doesn’t like potato salad swoons over this!

It does take a little bit of pre-prep time.  The celery and mustard seeds do need a couple of hours to soak in the vinegar. You can cook the potatoes ahead of time but I like to dress them when they are a little warm.  I like to peel and dice my potato and then cook them.  

This does mean that you need to pay attention to them as they cook or you’ll end up with a pot of potatoes ready to mash.  I’ve boiled them whole in their skins and out of their skins but prefer a dice before hand.  Since I always seem to dice a few a bit large it’s not a big deal to cut them small after they’ve cooked.

 

When I chop my eggs I like to use an egg slicer.  It requires 3 slices.  Turn the egg in a different direction for each – a bit tricky once you’ve sliced it twice but doable.When it comes time to mixing everything together use a bowl that is larger so you’ll have room to get your hands in so that all the veggies get mixed and dressed!  Enjoy!

 

 

All American Potato Salad
A classic potato salad recipe!
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Ingredients
  1. 2 tsp. mustard seed
  2. 1 1/2 tsp. celery seed
  3. 3 Tbsp. vinegar
  4. 9 medium potatoes (about 3 lbs.)
  5. 1 c. celery, chopped
  6. 1/2 c. onion, chopped fine
  7. 3 eggs, hard-boiled and chopped
  8. 2 c. mayonnaise
  9. 1 tsp. salt
Instructions
  1. Soak the mustard and celery seeds in the vinegar for several hours (at least 2).
  2. Peel the potatoes and cut into 1" cubes (or a little larger). Cook in salted water until slightly tender. A fork should be able to pierce the potato with a bit of resistance. Drain and cool slightly.
  3. Put the potatoes, celery, onions and eggs into a large bowl.
  4. Combine the seeds with the vinegar, the mayonnaise and salt. Add about 3/4 of the mixture to the potatoes and mix - your hands will be best for this). Add more of the remaining if you think you need it - it seems I always do!
  5. Chill.
Adapted from All-time Favorite Salad Recipes
Adapted from All-time Favorite Salad Recipes
MistletoeDreams http://mistletoedreams.com/

About Karen

I have worn many hats in my life but have always loved cooking! My mother encouraged all of us in the kitchen and put up with a great deal of mess as we moved from "helping her" to "creating on our own". Now as my children are ready to spread their wings I'd like a place for them to be able to find family favorites as well as new creations just in case they can't reach me on the phone!
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