American Potato Salad I
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 1 tablespoon plus ½ teaspoon salt
- Cut
- ¾ cup mayonnaise
- 2 tablespoons minced fresh parsley leaves
- 1 medium rib of celery
- 2 pounds (3–4 ea.) medium russet potatoes
- Water
- Must
- ¾ teaspoon powdered mustard
- ¼ teaspoon ground black pepper
- Chop
- 3 tablespoons sweet pickle relish
- ¾ teaspoon celery seed
- 2 tablespoons distilled white vinegar
- 2 tablespoons minced onion
Possible health benefits
General information, not medical advice.
-
Mayonnaise
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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.
Plating
Cookware for this recipe
-
Large pot
-
Saucepan
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Wooden spoon
-
Spatula
-
Colander