Classic American Potato Salad

Name: Classic American Potato Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters bread-and-butter pickle slices; 1 large celery stalk; 1 teaspoons Dijon mustard; 3 eggs; 118 milliliters flat-leaf parsley leaves; 118 milliliters mayonnaise; 1 smalls red onion; 907 grams russet potatoes; 1 Tbsp salt, divided; 3 Tbsps white wine vinegar

Classic American Potato Salad might be just the side dish you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and vegetarian recipe has 219 calories, 5g of protein, and 12g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have salt, russet potatoes, celery stalk, and a few other ingredients on hand, you can make it. It is a cheap recipe for fans of American food. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water.

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Water

Egg

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Bowl

Pot

Transfer eggs to ice-water bath.

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Water

Egg

Ice

Let sit at least 10 minutes or up to 1 hour, until you are ready to use.

Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil.

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Potato

Water

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Pot

Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes.

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Potato

Salt

Drain potatoes, put in a large bowl, and toss with vinegar.

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Potato

Vinegar

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Let cool to room temperature, about 30 minutes.

Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.

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Mayonnaise