United States / Salad
American Potato Salad I
Potato salad is able to trace its origins to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on the potato as a side to a meal. The salad has a bite to it and is served warm as often as not.
Ingredients
- medium russet potatoes, medium, 3–4 ea.2 pound
- salt, plus ½ teaspoon1 tablespoon
- distilled white vinegar2 tablespoon
- medium rib of celery1
- celery seed¾ teaspoon
- mayonnaise¾ cup
- powdered mustard¾ teaspoon
- minced onion, minced2 tablespoon
- minced fresh parsley leaves, fresh, minced2 tablespoon
- ground black pepper, ground¼ teaspoon
- sweet pickle relish3 tablespoon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Peel and cut potatoes into ¾ inch cubes.
Cover potatoes with an inch of water in a large saucepan and bring to a boil.
Add 1 tablespoon salt to boiling water and reduce heat to medium.
Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. Taste a piece—don't overcook.
Drain potatoes and place in a large bowl.
Toss potatoes gently with vinegar using a rubber spatula.
Cool potatoes. They must be no more than barely warm to mix.
Chop celery fine.
Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.
Gently fold together dressing mix and potatoes.
Cover and refrigerate at least an hour, until thoroughly chilled.
