Recipe courtesy of Food Network Kitchen
American-Style Potato Salad
Total:
55 min
Active:
20 min
Yield:
6 servings
Level:
None
Total:
55 min
Active:
20 min
Yield:
6 servings
Level:
None

Ingredients

Directions

Soak the onions in a small bowl of cold water for 15 minutes. Drain. 

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

Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Drain and transfer the eggs to a bowl of ice water until cool, about 5 minutes. Peel and roughly chop the eggs.

Meanwhile, in a small bowl, whisk together the mayonnaise, parsley, relish, mustard, lemon juice, and 1 teaspoon salt. Carefully mix the mayonnaise into the potatoes with a rubber spatula. Add the eggs, taking care not to break them up too much. Season the salad with pepper to taste. Serve.

More from:

Labor Day

IDEAS YOU'LL LOVE

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Herb Potato Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Nancy Fuller

Potato Casserole

Recipe courtesy of Trisha Yearwood

Sweet Potato Salad

Recipe courtesy of Trisha Yearwood

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Cheesy Potato Gratin

Recipe courtesy of Nancy Fuller

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking