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A delicious summer staple – perfectly complimenting any other dish on the menu!


all american potato salad

1 1/2 to 2 pounds of potatoes, cut into 3/4 inch cubes

1 tablespoon plus 1/2 teaspoon salt, divided use

2 tablespoons champagne vinegar

1 celery rib, chopped

2 tablespoons sweet pickle relish

1/4 – 1/2 cup mayonnaise

1/2 teaspoon dry mustard

1/2 teaspoon celery seed

2 tablespoons fresh parsley, finely chopped

1/4 teaspoon ground black pepper

2 hard cooked eggs, peeled and cut into 1/4 inch cubes

Place potatoes in large saucepan and add water to cover by one inch. Bring to a boil over medium high heat, add 1 tablespoon of the salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender but still firm, about 8 minutes.

Drain potatoes and transfer to a large bowl. Add vinegar and toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

Meanwhile, in a small bowl, stir together chopped celery, onion, pickle relish, mayonnaise, dry mustard, celery seed, parsley, black pepper and the remaining 1/2 teaspoon salt. Gently fold dressing and eggs into potatoes. Cover and chill.


Recipe adapted from The Arkansas Democrat Gazette, May 2009