European immigrants first brought potato salad to America and the earliest written recipes date to the mid-19th century. German settlers liked the sour and spicy flavors of vinegar and mustard in their food, and their preferences inspired classic potato salads like this recipe. Using mayonnaise in potato salads became popular in the 1920s and 1930s, after bottled mayonnaise became available through popular brands like Hellman’s and Miracle Whip. Since that time, mayonnaise has joined celery as essential ingredients of potato salads. Although many potato salad recipes call for hard-boiled eggs, they are optional here. Other popular ingredients include pickles, dill, and bacon. One of the best qualities of potato salad recipes is that many different ingredients can be added based on personal preference, and they all tend to be good!
Recipe Servings: 6
+ 30 minutes resting
Ingredients
- 6 medium white potatoes or yukon golds (about 2½–3 pounds), quartered
- 2½ tsp kosher salt, divided
- 3 Tbsp white vinegar
- 2 large celery stalks, diced
- 6 green onions, diced
- 1½ cups mayonnaise
- 1 Tbsp yellow mustard
- 1½ tsp celery seed
- ¼ tsp freshly ground black pepper
- Paprika, as needed for garnish
- 5 hard-boiled eggs, peeled (optional)
Directions
- Combine potatoes and 1½ teaspoons salt in a large pot and add water until the potatoes are covered.
- Bring water to a boil; then reduce heat to a low rolling boil and cook 15–20 minutes until potatoes are tender and easily pierced with a knife.
- Drain potatoes and let cool until they can be handled.
- Peel skins off and cut into large pieces.
- In a large mixing bowl, sprinkle potatoes with vinegar and stir, cooling for 15 minutes.
- Add celery and green onions.
- In a separate bowl, mix mayonnaise, mustard, celery seed, salt, and pepper.
- Add mixture to potatoes, stirring well.
- Check seasoning, adding more salt or pepper if needed.
- Garnish with paprika and refrigerate for at least 30 minutes or overnight before serving.
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