Cookbook:American Potato Salad I
|American Potato Salad I|
Potato salad is able to trace its origins to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on the potato as side to a meal. The salad has a bite to it and is served warm as often as not.
- 2 pounds (3–4 ea.) medium russet potatoes
- 1 tablespoon plus ½ teaspoon salt
- 2 tablespoons distilled white vinegar
- 1 medium rib of celery
- ¾ teaspoon celery seed
- ¾ cup mayonnaise
- ¾ teaspoon powdered mustard
- 2 tablespoons minced onion
- 2 tablespoons minced fresh parsley leaves
- ¼ teaspoon ground black pepper
- 3 tablespoons sweet pickle relish
- Peel and cut potatoes into ¾ inch cubes.
- Cover potatoes with an inch of water in a large saucepan and bring to a boil.
- Add 1 tablespoon salt to boiling water and reduce heat to medium.
- Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. Taste a piece—don't overcook.
- Drain potatoes and place in a large bowl.
- Toss potatoes gently with vinegar using a rubber spatula.
- Cool potatoes. They must be no more than barely warm to mix.
- Chop celery fine.
- Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.
- Gently fold together dressing mix and potatoes.
- Cover and refrigerate at least an hour, until thoroughly chilled.
Notes, tips, and variations edit
- You may have to substitute celery salt for the celery seeds, but then leave out the salt in the dressing.
- Do not mix too much once the potatoes are in, or they will break down.
- A couple of hard-boiled eggs, diced about ¼ inch may be added when the final mix is made.