Subscribe

American potato salad

Summer calls for picnics on the lawn with potato salad. Here's the recipe to get you started.  

  • close
    Simple yet delicious potato salad, American style.
    Sue Lau/A Palatable Pastime
    View Caption
  • About video ads
    View Caption
of

With warmer weather comes potato salad!

This is a simple version which is quite like what is sold in the supermarket and has a basic dressing. If you like you could dress this up by adding things such as crumbled bacon or hard-cooked eggs.

The dressing may seem a bit runny to you but trust me, warm potatoes absorb that readily and the salad as a whole thickens up, so the consistency is planned that way.

I don’t use pickle relish in this recipe although it is a common ingredient. Instead, I chose small capers, which give a little tartness without being sweet or dill tasting. I think you might like it!

I also use a bit of celery seed in this since I didn’t want to use celery itself. As well I did not use onion – in keeping with what I usually don’t see in market salads. Plus, some people just don’t like to see onion, but will accept it as a ground ingredient. Most of the seasonings are like the visual appearance of deli potato salad, which I wanted to copy a little bit. I might have used jarred pimiento if I had it – pimiento is roastier and raw bell pepper is more crisp, but they are pretty much interchangeable.

American potato salad
Serves 6

5 medium russet potatoes
3/4 cup mayonnaise
1/2 cup cold water
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1 tablespoon small drained capers
1 tablespoon dried snipped chives
1-1/2 teaspoons celery seed
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon mild paprika
4 slices cooked crumbled bacon (optional)
3 hard-cooked eggs, chopped (optional)

1. Cook potatoes in jackets in boiling water until fork tender.

2. Drain and cool until you  can  handle them, then peel off  skin and chop coarsely.

3. Whisk  together  the  remaining ingredients for the dressing except the potatoes, bacon and eggs.

4. Gently  fold all ingredients together in a mixing bowl and chill until cold.

Related post on A Palatable Pastime: German potato salad

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK