American Potato Salad Recipe

After spending years purchasing the store-bought stuff I finally decided to make my own potato salad.  The women in my family have always made marvelous potato salads from scratch.  My grandmother made the best.  Afterall, her family had been potato farmers.  I recall that she won a ribbon at a fair for her potatoes.  I don’t know why I have been reluctant to learn to make this.  Maybe it has just been too easy to purchase a plastic bucket at the grocery store because I had a coupon.  I found this recipe on Martha Stewart’s website.  It was quite enjoyable, not to mention easy to prepare.

 Potato salad combines wonderful textures and tastes if done right.  There’s something about the tang of vinegar and mayo, the crunch of the celery and onion, and then the star of the show, the potato itself!

 

 

 

 

Ingredients: 

-4 lbs russet potatoes (about 8)

-1 tblsp, plus 2 tsps of salt

-3 tblsps cider vinegar

-3 large eggs

-1/2 cup plus 2 tblsp of mayo

-1/2 tsp celery seed

-1 tsp dry mustard

-1/2 tsp freshly ground pepper

-3 stalks celery, cut into 1/4-inch dice (3/4 cup)

-1 red bell pepper, cut into 1/4 inch dice (1/2 cup)

-1 medium onion, finely diced (1/2 cup)

-10 cornichons, cut into 1/4 inch dice (1/4 cup) -(these are actually mini gherkin pickles –I had to look these up online because I had no idea what a cornichon was!  Leave it to Martha.  😉  )

-3 scallions, thinly sliced (1/2 cup)

-2 tblsp freshly chopped flat-leaf parsley

-1 tsp paprika

1.)Place potatoes in a large pot with enough water to cover by several inches.  Bring to a boil over high heat, add 1 tbsp of salt, and lower to a gently boil.  Cook until potatoes are tender when pierced with a knife, about 25 minutes.  Drain into a colander.  Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.  Drizzle with vinegar; set aside. (I let the potatoes cool a bit and then ran them under cold water before handling –we don’t wear gloves in Arizona)

2.)Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat.  When water comes to a boil, turn off heat, cover, and let stand for 13 minutes.  Drain, and place in a bowl with cold water to cover.  When cold, peel eggs.  Chop 2 into 1/4-inch dice.  Slice the third egg into 1/4-inch thick rounds, and set aside for garnish.

3.)Combine diced eggs, mayo, celery seed, mustard, 2 tsps sale, and black pepper in a large bowl, and whisk to combine.  Add reserved potatoes to mayo mixture.  Add celery, red pepper, onion, cornichons (gherkins), scallions, and chopped parsley.  Stir to combine.  Chill for 30 minutes before serving.  Garnish with paprika and reserved hard-boiled egg rounds.

 

Serves 10 to 12.

Just as a note, I omitted the celery seed and the scallions and it still came out just fine.  Enjoy!

 

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