Cooks All-American Potato Salad

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Total Time
30 mins
0 mins

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

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  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.