American-Style Potato Salad

Total Time:
48 min
Prep:
15 min
Inactive:
8 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/2 medium red onion, finely chopped
  • 10 to 12 small waxy-style potatoes (about 2 pounds), peeled and quartered
  • 2 tablespoons, plus 1 teaspoon kosher salt
  • 2 stalks celery (with leaves), chopped
  • 1 cup mayonnaise
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons pickle relish
  • 1 tablespoon French's mustard
  • 1/2 lemon, juiced
  • Freshly ground black pepper
Directions

In a small bowl soak the onions in cold water for 15 minutes. Drain.

In a medium saucepan cover the potatoes and 2 tablespoons salt with cold water by about 2 inches. Bring to a boil, lower the heat, and simmer until fork tender, about 6 to 8 minutes. Drain, transfer potatoes to a large bowl, and mix with the onions and celery. Set aside to cool.

In a small bowl, whisk together the remaining 1 teaspoon salt, mayonnaise, parsley, relish, mustard, and lemon juice.

When the potatoes have cooled, carefully fold them with the mayonnaise mixture. Season with pepper, to taste. Transfer to a serving bowl and serve.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


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