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All-American Potato Salad with Eggs and Sweet Pickles Recipe

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This recipe for All-American Potato Salad with Eggs and Sweet Pickles is from Family & Friends Recipes, 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!

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Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
¼ cup red wine vinegar
½ teaspoon salt
½ teaspoon ground black pepper
3 hard-boiled eggs, peeled and cut into small dice
2 tablespoons red onion, chopped
1 small celery stalk, cut into small dice (about 1/2 cup)
¼ cup finely chopped sweet pickle (not relish)
½ cup mayonnaise
2 teaspoons Dijon mustard
¼ cup fresh minced parsley

Directions:
Directions:
BOIL POTATOES Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.

Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.

Mix in remaining ingredients; refrigerate until ready to serve.

Personal Notes:
Personal Notes:
Few salads make a splash at potlucks or picnics the way potato salad does—this classic, all-American side always seems to disappear first. We wanted a recipe for a traditional, creamy (read: mayonnaise-based) potato salad that looked good—no mushy, sloppy spuds—and tasted even better.We began by choosing red potatoes. The skin adds color to a typically monochromatic salad. We boiled them whole for best flavor and then used a serrated knife to cut the potatoes into fork-friendly chunks—the serrated edge helps prevent the skins from tearing for a nicer presentation. While the potatoes were still warm, we drizzled them with vinegar and added a sprinkle of salt and pepper; this preseasoning gave the finished salad more flavor. When the potatoes were cool, we folded in the final traditional touches—mayonnaise, pickles, and red onion—for a perfect potluck potato salad, with a creamy dressing and firm bites of potato.

 

 

 

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