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American-Style Potato Salad

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
4–6 servings
Category
Salads
Course
Salads
Sources
Yankee Magazine

Our version of the picnic classic, this American-Style Potato Salad has a light and fresh taste and takes little time to prepare! Serve along side your favorite meat dish for a complete meal.

Ingredients
2 pounds small ‘Yukon Gold’ potatoes, peeled
3 large eggs
1 tablespoon kosher or sea salt, divided
1/4 cup cider vinegar, divided
1/2 cup olive or vegetable oil
1/2 cup thinly sliced scallions
2 celery stalks, chopped fine
1/4 cup finely chopped sweet pickle
1/2 cup mayonnaise
1/2 cup chopped fresh parsley
1 teaspoon freshly ground black pepper
Instructions

Put potatoes and eggs in a large (5- to 6-quart) saucepan of cold water. Add 2 teaspoons salt and bring to a simmer over high heat. Cook eggs 12 minutes; then remove and place in a bowl of ice water to cool. Continue cooking potatoes until you can poke them easily with a sharp knife, 2–3 minutes more. Drain potatoes in a colander and let cool, then cut into 1-inch chunks
and sprinkle with half of vinegar. Peel and chop eggs.

In a small bowl, stir together eggs, remaining vinegar, oil, scallions, celery, pickles, mayonnaise, and parsley. Add pepper and remaining teaspoon salt.

Taste and adjust seasoning if needed, then toss with cooled potatoes. Refrigerate until ready to serve.

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Comments

Margy (not verified)

12 years 5 months ago

My recipe is like yours Dorothy although I add some sweet pickle relish to mine and everyone loves it. Adding vinegar does seem more like a German potato salad.

Dorothy Roth (not verified)

12 years 5 months ago

I have never used vinegar either. That seems more like it belongs in German potato salad and not regular potato salad. I use potatoes, celery, onions, hard boiled eggs, a few parsley flakes, a little salt and I use Miracle Whip. Everyone loves my potato salad so I never change it.

Susan L. (not verified)

12 years 5 months ago

I don't use vinegar. I also use half mayo and half sour cream. It tastes creamier this way.

Susan L. (not verified)

12 years 5 months ago

Never vinegar and I use 1/2 mayo and 1/2 sour cream for a creamier texture.

Babs Clark (not verified)

15 years 2 months ago

Not sure if there is really one official way to make potato salad. In our family, we have always and solely used mayo. Never, ever vinegar.

The rest is just what is normal for potato salad, with one caveat: put 'stuff' in, taste it, add more 'stuff', taste again. When YOU love it, so will everyone else. :)

Instead of the vinegar my mom used some of the juice from the sweet pickles and she also added green onions too ty