All-American Potato Salad - Once Upon a Chef (2024)

Adapted from America's Test Kitchen

• 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch (2-cm) cubes
• 1 tablespoon + ¾ teaspoon salt, divided
• 2 tablespoons distilled white vinegar
• 1 medium rib celery, finely chopped (about ½ cup/60 g)
• 2 tablespoons minced red onion, from 1 small onion
• 3 tablespoons sweet pickle relish
• ⅔ cup mayonnaise, best quality such as Hellmann’s or Duke’s
• ¾ teaspoon dry mustard
• ¾ teaspoon celery seed
• 2 tablespoons minced fresh parsley leaves
• ¼ teaspoon freshly ground black pepper
• 2 large hard-boiled eggs, peeled and cut into ¼-in (6-mm) cubes, optional

• Place the potatoes in a large pot and add water to cover by 1 inch (2.5 cm). Bring to a boil over high heat, then add 1 tablespoon of the salt, reduce heat to medium, and simmer, uncovered, stirring once or twice, until the potatoes are tender, about 8 minutes. (The potatoes are done when a paring knife can be slipped into and out of the center of the potatoes with very little resistance; do not overcook the potatoes or they will become mealy and will break apart.)

• Drain the potatoes in a colander and transfer to a large mixing bowl. Add the vinegar and, using a rubber spatula, toss gently to combine. Let stand until the potatoes are just warm, about 20 minutes.

• Meanwhile, in a small mixing bowl, stir together the celery, onion, relish, mayonnaise, dry mustard, celery seed, parsley, pepper, and the remaining ¾ teaspoon salt.

• Using a rubber spatula, gently fold the dressing and eggs (if using) into the potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

Make-Ahead Instructions: The salad can be covered and refrigerated for up to 1 day. Taste and adjust seasoning before serving; the flavors may dull in the fridge overnight.

Notes:

• This recipe calls for celery seed, not celery salt.
• The potatoes must be just warm, or fully cooled, when you add the dressing.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

• Dairy-Free
• Gluten-Free Adaptable
• Make-Ahead
• Salads
• Vegetarian
• American