United States / Salad
New England Potato Salad
This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor.
Ingredients
- California long white potatoes, California long white variety3 lb
- hard boiled eggs, hard-boiled, chopped3
- onion, medium, minced1
- mayonnaise3/4 cup
- sweet pickle juice, from jar of sweet pickles1/4 cup
- dried parsley, dried1 tbsp
- celery seed1/2 tsp
- sugar3/4 tbsp
- salt
- pepper
- paprika
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
Peel the potatoes by scraping them lightly with a knife and cut them into ½ inch (1.25 cm) cubes.
Place potatoes in a large bowl and let them come to room temperature.
In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.
Add salt and pepper to taste. Stir lightly to combine.
Place in large serving bowl and sprinkle with paprika.
Cover and refrigerate until ready to serve.
