Haus and I grilled a ton of meat last Saturday (we feel like we’re wasting the charcoal if we don’t load the grill up at least twice) and while it was grilling, I made up a batch of this potato salad from the current issue of Cook’s Illustrated. Reader Kerry C. gifted me with a subscription to Cook’s Country (LOVE it!) for Christmas, and they sent me a complimentary issue of the regular Cook’s Illustrated mag this month-lucky me!
We were starving since we started grilling late, and as soon as the potato salad was mixed together, I took a big bite and hollered for Dennis to come taste it. We agreed it was the best potato salad EVER! We polished off the entire batch, which equals about a pound of potato salad each, and ended up skipping the meat. This potato salad was so good, it turned into our dinner for the night and we just refrigerated all the meat to eat as leftovers throughout the week.
The potato salad was so good I made a second batch within an hour of making the first one, because I knew we’d want it to go with our leftover meat. Luckily we made the second batch last for two whole days, which is like a miracle, people. This potato salad is good. If you don’t have a great recipe for classic American potato salad, Cook’s Illustrated has got you covered. They tested every ingredient, every method, and every amount to get it just so for us. Thank you Cook’s Illustrated!
American Potato Salad
Printable recipe with picture
2 lbs. (3-4 medium) russet potatoes, peeled and cut into 3/4-inch cubes
1 tablespoon salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
2 tablespoons minced fresh parsley leaves
1/2 cup mayonnaise (see note)
3/4 teaspoon powdered mustard
3/4 teaspoon celery seed*
1/2 teaspoon salt*
1/4 teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)
*You can use celery salt in place of the celery seed, omitting the 1/2 teaspoon salt from the dressing.
Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
Meanwhile, in small bowl, stir together celery, onion pickle relish, parsley, mayonnaise, powdered mustard, celery seed, 1/2 teaspoon salt, and pepper. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.
Veronica’s Notes: We actually ate the first batch warm and I prefer it that way, though it’s great cold too. Cook’s Illustrated says the salad can be refrigerated up to one day. Well ours was just fine after two days and I’m sure it would be great after three or four days.
Recipe source: Cook’s Illustrated