The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Monday, June 27, 2005

All-American Potato Salad

Upon researching classic potato salads, we tested the one below and found it to be fairly straight-forward. We're sending it out to our recipe testers and would like your opinion as well. Thanks!

All-American Potato Salad
Can you even have a picnic without potato salad? A mayonnaise dressing makes this all-American favorite the perfect accompaniment to hot dogs, hamburgers, and deli sandwiches.

Serves 8

3 pounds potatoes (thin-skinned red or white potatoes are preferred)
1 1/2 cups finely chopped celery
1 cup mayonnaise
1 1/2 tablespoons yellow mustard
1/2 cup finely chopped sweet onion (Maui, Walla Walla, or Vidalia)
1/2 cup sweet pickle relish or finely chopped sweet pickles
1/4 cup sweet pickle juice or white vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper, or more to taste
1/2 teaspoon garlic powder
6 large eggs, hard-cooked and peeled
1/2 teaspoon paprika

1. Cook the potatoes in water to cover until tender, 15 to 25 minutes, depending on the size. Let cool. Peel and cut into cubes.
2. Combine the celery, mayonnaise, mustard, onion, pickle, vinegar, salt, pepper, and garlic powder in a large bowl and mix well. Gently fold in the potatoes. Chop 4 of the eggs and mix into the salad. Taste and add salt and pepper as needed.
3. Cover and chill for at least 1 hour. Before serving, peel and slice the last 2 hard-cooked eggs and garnish with the egg along with the paprika.

Tip: The best potatoes for potato salads are waxy, low-starch potatoes, not the kind used for baking. Red Bliss and Yellow Finn are both excellent choices. If you don’t feel like peeling your potatoes, choose new potatoes with thin skins.


Anonymous Anonymous said...

I made almost this exact potato salad last weekend. Instead of using white vinegar (I just don't like the taste), I used the juice from the sweet pickles jar. Also didn't use the garlic powder, but this is a delicious potato salad and everyone loves it.

10:12 PM

Anonymous Anonymous said...

Assuming "1/4 White vinegar" is supposed to be "tsp"?

Although I love papkrika, I would omit it the next time and add rosemary instead to wake it up some.

2:52 PM

Blogger Richard Perry said...

Thanks for your feedback. We found that the recipe actually lacked the pickles and pickle juice and have included them in this revision. Your comment was very helpful. Thank you!

6:26 AM

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