Cooks All-American Potato Salad

Total Time
Prep 30 mins
Cook 0 mins

Recipe came from Cooks Illustrated, the only potato salad I make any more.

Ingredients Nutrition


  1. Place potatoes in large saucepan and add water to cover by 1 inch.
  2. Bring to boil over medium-high heat; add 1 TB salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
  3. Drain potatoes and transfer to large bowl.
  4. Add vinegar and, using rubber spatula, toss gently to combine.
  5. Let stand until potatoes are just warm, about 20 minutes.
  6. Meanwhile, in small bowl, stir together celery, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, red onion, and 1/2 tsp salt.
  7. Using rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
  8. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.
Most Helpful

Trust Cooks Illustrated to have a fine recipe for potato salad. The proportions of everything were just right.

iris5555 March 28, 2007

We have made this several times and I can't believe I have never reviewed it. We seldom use the eggs simply for time factor, although we do like them. The flavor is really good and the technique is easy to follow. I didn't think the original recipe called for russet potatoes, although they work fine and are usually cheaper so that is ok by me.

evewitch August 25, 2010

I have tried to wing potato salad recipes all my life with no succsss in order to try and mimic my mom's (the world's best, in my opinion). This is just as good as my mom's - dare I say better? I followed the recipe exactly with the exception of the relish - I used Vlasic Dill Relish. Even better the second day. Don't use lo-fat mayo, just not as good.

beth.weston_763979 May 04, 2010