Martha's "all-American Potato Salad"

Recipe by Chef #436386
READY IN: 1hr 8mins
SERVES: 10-12




  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes
  • Drain into a colander.
  • Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
  • Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat When water comes to a boil, turn off heat, cover and let stand for 13 minutes.
  • Drain, and place in a bowl with cold water to cover. When cold, peel eggs.
  • Chop 2 into 1/4 inch dice. Slice the third egg into 1/4 inch thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine.
  • Add reserved potatoes to mayonnaise mixture.
  • Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
  • Chill for 30 minutes before serving.
  • Garnish with paprika and reserved hard-boiled egg rounds.