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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By gkre0611
on June 09, 2011
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This was amazing! This was my first try at a traditional classic potato salad and I followed the recipe exact except for adding hard boiled eggs and paprika. I also didn't have any thyme left so I used a blend of italian spices and oregano and it turned out wonderful! My boyfriend said it was awesome. This will definitely be my traditional potato salad recipe!
By TX_Jewels
Fort Worth, TX
on June 27, 2008
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This is a great potato salad recipe! It's wonderful as it is, although I sometimes add a little celery seed and/or boiled egg.
As mentioned before, to avoid salty potato salad, be sure to use kosher salt, and that only 1 teaspoon goes in the salad, the other 2 tablespoons go in the boiling water.
By kpedigo_4692717
Orangevale, CA
on May 26, 2008
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This is one of the best potato salads that I have had. Easy to make and everyone loved it.
Read all 17 reviews