"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

All American Potato Salad Recipe

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This recipe for All American Potato Salad, by , is from My Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Steffini Dameron

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds (3-4 med) russet potatoes, peeled and cut into inch cubes.
Salt - 1 Tbsp for boiling, tsp. for dressing
2 Tbsp. distilled White Vinegar
1 med. Celery Rib, chopped fine (about cup)
2 Tbsp. minced Red Onion
3 Tbsp. sweet Pickle Relish
cup Mayonnnaise
tsp. powdered Mustard
tsp. Celery seed
2 Tbsp. minced fresh Parsley Leaves
tsp. ground Black Pepper
2 large Hard-cooked Eggs, peeled and cut into " cubes

Directions:
Directions:
Place potatoes in a large saucepan and add water to cover by 1 inch. Bring to a boil over medium-high heat; add 1 Tbsp. salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

Drain potatoes and transfer to large bowl. Add vinegar and, using a rubber spatula, toss gently to combine. Let stand until potatoes are just warmed, about 20 minutes.

Meanwhile, in a small bowl, stir together celery, onion, pickle relish, mayo, mustard, celery seed, parsley, pepper and tsp. of salt.

Using a rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover and refrigerate till chilled, about 1 hour; serve.

Can be covered and refrigerated for up to 1 day.

Personal Notes:
Personal Notes:
My mom, Patricia, calls this Yankee Potato Salad. So I don't make it often, but when I do, I see her eating it. She just comments that this ISN'T the way SHE makes it. Personally, I love this version over the heavily mustard ones. That vinegar gives it just a small kick that is wonderful!!!

 

 

 

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