The only Potato Salad recipe you’ll ever need

ps1With a holiday weekend coming up I though I’d get a jump on summer foods. No barbeque or picnic is complete without a potato salad and this one is a real winner. The relish gives it a nice crunch while providing just the right amount of tang.  What else can I say about potato salad?  It’s a staple of warm weather eating and it makes me happy.

  • 2 lbs russet potatoes, peeled and cut into ¾ inch cubes
  • 2 tbsp distilled white vinegar
  • 1 medium celery rib, chopped fine
  • 2 tbsp minced red onion
  • 3 tbsp sweet pickle relish
  • ½ cup mayonnaise
  • ¾ tsp powdered mustard
  • ¾ tsp celery seed
  • 2 tbsp minced fresh parsley leaves
  • ¼ tsp ground black pepper
  • 2 large hard cooked eggs peeled and cut into ¼ inch cubes (optional)

In a large saucepan, cover the potatoes with 1 inch of water. Bring to a boil, add 1 tablespoon of salt, reduce heat to medium and simmer, stirring once until potatoes are tender, about 8 minutes.

Drain the potatoes and transfer to a large bowl. Add vinegar using a rubber spatula to toss gently. Let stand 20 minutes

In a small bowl, stir together celery, onion, pickle relish, mayonnaise, powdered mustard, celery seed, parsley, pepper and ½ tsp salt. Using rubber spatula, gently fold in dressing (and eggs) into potatoes. Cover with plastic wrap and refrigerate about 1 hour before serving. Can be refrigerated up to one day.

This recipe came directly from Cooks Illustrated summer 2013

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