American-Style Potato Salad

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 to 6 side dish servings

Ingredients
  • 1/2 medium red onion, finely chopped
  • 2 pounds (10 to 12) small waxy-style potatoes, peeled and quartered
  • 2 tablespoons, plus 1 teaspoon kosher salt
  • 2 stalks celery (with leaves), chopped
  • 1/2 cup prepared mayonnaise
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons pickle relish
  • 1 tablespoon French's mustard
  • 2 hard-boiled eggs, roughly chopped
  • Freshly ground black pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions
  • In a small bowl soak the onions in cold water, for 15 minutes. Drain.

  • In a medium saucepan cover the potatoes with cold water by about 2 inches. Stir in 2 tablespoons of the salt. Bring to a boil, lower the heat, and simmer until fork tender, about 6 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, and mustard.

  • When the potatoes have cooled, carefully fold them with the mayonnaise mixture. Gently mix in the eggs and season with pepper to taste. Transfer to a serving bowl and serve.


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    This recipe is featured in:

    Cookout Sides & Salads