American-Style Potato Salad
- Yield: 4 to 6 side dish servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 57
- Sodium
- 502
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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
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.