American-Style Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 372
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 15
- Sodium
- 530
- Total: 48 min
- Prep: 15 min
- Inactive: 8 min
- Cook: 25 min
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.