Back to All-American Potato Salad All Reviews for All-American Potato Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery All-American Potato Salad Recipe Summary Servings: 12
Ingredients Ingredient Checklist 4 pounds russet potatoes (about 8 potatoes) 1 tablespoon plus 2 teaspoons salt 3 tablespoons cider vinegar 3 large eggs 1 cup mayonnaise 1/2 teaspoon celery seed 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 3 stalks celery, cut into 1/4-inch dice (3/4 cup) 1 red bell pepper, cut into 1/4-inch dice (1/2 cup) 1 medium onion, finely diced (1/2 cup) 10 cornichons, cut into 1/4-inch dice (1/4 cup) 3 scallions, thinly sliced (1/2 cup) 2 tablespoons freshly chopped flat-leaf parsley 1 teaspoon paprika
Cook’s Notes Cooking time depends on the size of the potatoes. You’ll know they are done when a paring knife is easily inserted into the center of one.
Gallery All-American Potato Salad
Recipe Summary Servings: 12
Gallery
All-American Potato Salad
All-American Potato Salad
All-American Potato Salad
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 4 pounds russet potatoes (about 8 potatoes) 1 tablespoon plus 2 teaspoons salt 3 tablespoons cider vinegar 3 large eggs 1 cup mayonnaise 1/2 teaspoon celery seed 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 3 stalks celery, cut into 1/4-inch dice (3/4 cup) 1 red bell pepper, cut into 1/4-inch dice (1/2 cup) 1 medium onion, finely diced (1/2 cup) 10 cornichons, cut into 1/4-inch dice (1/4 cup) 3 scallions, thinly sliced (1/2 cup) 2 tablespoons freshly chopped flat-leaf parsley 1 teaspoon paprika
Directions
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
Cook’s Notes Cooking time depends on the size of the potatoes. You’ll know they are done when a paring knife is easily inserted into the center of one.
Cook’s Notes
Cooking time depends on the size of the potatoes. You’ll know they are done when a paring knife is easily inserted into the center of one.
Reviews (22)
Add Rating & Review 196 Ratings 5 star values: 29 4 star values: 45 3 star values: 68 2 star values: 49 1 star values: 5
Load More Reviews
Reviews (22)
Add Rating & Review 196 Ratings 5 star values: 29 4 star values: 45 3 star values: 68 2 star values: 49 1 star values: 5
Add Rating & Review
196 Ratings 5 star values: 29 4 star values: 45 3 star values: 68 2 star values: 49 1 star values: 5
196 Ratings 5 star values: 29 4 star values: 45 3 star values: 68 2 star values: 49 1 star values: 5
196 Ratings 5 star values: 29 4 star values: 45 3 star values: 68 2 star values: 49 1 star values: 5
5 star values: 29 4 star values: 45 3 star values: 68 2 star values: 49 1 star values: 5
Martha Stewart Member Rating: Unrated 07/04/2015 This is the only potato salad I will eat or make. Not only does my entire family ask for it, but I make it once a month for 200 at a shelter and they love it also. I sometimes use Dijon prepared mustard instead of dry, double the eggs and frequently throw in multicolored peppers to give it more color and flavor. We love the crunchiness and that it does not use too much mayonaise. I love the surprise of the cornichions hidden in there. I diced them finely so only a small taste in each bite. Martha Stewart Member Rating: Unrated 07/03/2014 This was simply delicious. For those of you who felt it was overly salty. I figured it out. You likely added the tablespoons of salt to the potato salad mixture rather than to the water that boiled the potatoes. No real changes for me. I added a bit of pickle juice and celery salt (pulled back on the teaspoon). DELICIOUS!!! Martha Stewart Member Rating: 4 stars 08/16/2013 I like this recipe. It's different from the usual potato salad. I didn't put all the salt in because I salted the water when cooking the potatoes. Didn't have a red pepper, but still good. Would make it again! Martha Stewart Member Rating: Unrated 08/02/2013 This recipe is AWFUL!! Enormously too salty and peppery. I wonder if the measurements for salt and pepper are wrong--I made one batch, threw it out because it was so salty. Made a second batch with no salt, threw it out because it was too peppery. Had to go buy supermarket potato salad. Martha Stewart Member Rating: Unrated 07/04/2012 I made this, and it was gone in about 45 minutes.. everyone went back and the bowl was clean.. minus having to wash it... will be using this today again for our July 4th get together. Martha Stewart Member Rating: Unrated 08/24/2011 Mmm wow this sounds really tasty, thanks! I'm always on the hunt for new potato salads, I just love them. I'll also suggest this dish, its sweet potato with quinoa and has few ingredients so its pretty easy to make. Here it is, for those who may want to try it: http://www.fourgreensteps.com/community/recipes/salads/sweet-potato-and-quinoa-salad Martha Stewart Member Rating: 5 stars 05/31/2011 Great Great recipe! I omitted the pickles and the pepper. make it with small whole non peeled potatoes. It is great! perfect texture with the eggs! Martha Stewart Member Rating: Unrated 04/14/2011 I should have listened to you, melindatoad! Too much salt- either add more mayo or only use a tsp of salt. Once I added more mayo, it was quite good. Martha Stewart Member Rating: Unrated 08/15/2010 I would love to know what kind of burger is shown in the picture? Martha Stewart Member Rating: Unrated 07/01/2010 Just made this for lunch...it is fantastic! Really tasty! I'll be serving this at family BBQs from now on! For those having trouble finding cornichons, look in the pickles/olives section at the supermarket. They are also called gherkins (the French name). The brand that I bought is Maille (they are known for their Dijon mustard). The cornichons give it that flavor of relish. Martha Stewart Member Rating: Unrated 06/17/2010 Yellowbirdy1: Cornichons are tiny dill or sour pickles. They can be hard to find in some place. Here in Ga I have to go to Whole Foods or Trader Joe's to find them. I don't use them in the potato salad, but they are great on an appetizer tray or a late night snack attack. Martha Stewart Member Rating: Unrated 06/17/2010 This is good potato salad. I don't like cornichons because of the sour flavor, so I used about a 1/4 cup of sweet pickle cubes or relish that I drain before I add it to the salad. I have to agree that bacon does make things better and if I have any leftover(rarely) from breakfast I add it to the mix. Martha Stewart Member Rating: Unrated 05/25/2010 What are cornichons? Martha Stewart Member Rating: Unrated 02/18/2010 I loved this potato salad. I could not find the cornichons. So I made it without it. But it turns all good. Martha Stewart Member Rating: Unrated 12/28/2008 I made this for a potluck several months ago, and it was a huge hit! I used a bit more mayo than called for in the recipe and skipped the celery seeds and cornichons. I did not find an issue with too much salt, as one of the commenters mentioned below. Would definitely recommend for any potluck or BBQ. Martha Stewart Member Rating: Unrated 08/28/2008 Love your potato salad. I added just 2 tablespoons of crumbled bacon to the mix and about 1 tsp. sprinkled one the top {some habits are hard to break}. Martha Stewart Member Rating: Unrated 07/22/2008 I made this for the 4th of July. I omitted the red pepper and instead of celery seed, I used celery salt and used that in place of salt. I agree with melindatoad, there isn't enough mayo. I halved the recipe and used more than 1/2 cup. I think it's good to use this as a guideline recipe and tweak it to your tastes. Martha Stewart Member Rating: Unrated 06/14/2008 I made this today, for our father's day picnic tomorrow. There is no way enough mayo for this amount of potatoes so I ended up upping the amount to 1 cup. Also there is WAY TOO MUCH SALT! I am SOOO glad I thought twice about 2 tsp of salt and only added 1 tsp. 1 tsp is more than enough and that's with it more distributed with the full cup of mayo, I can't imagine eating it with only a half a cup of mayo and 2 tsp of salt. Otherwise, it is a really yummy potato salad!! Martha Stewart Member Rating: Unrated 02/27/2008 encontre una receta ensalada de papas(papas en cubos, zanahoria, arvejas, maiz dulce, mayonesa y sal), le agregas un huevo crudo y 1 taza de harina de pancacke lo mezlcas todo y los horneas en un molde engrasado con anterioridad para que no se pegue ,por unos 15 a 20 minutos o hasta que este cocido depende de la cantidad y luego le pones unos trocitos de margarina encima lo pones al horno otros 5 minutos y listo queda dorado y de muy buen sabor, como un pie Martha Stewart Member Rating: Unrated 01/09/2008 that sounds real good Martha Stewart Member Rating: Unrated 11/25/2007 Martha's hint on "cooking potatoes in their skins prevents them from absorbing too much water and losing flavor" must remember that one!Martha Stewart Member
Rating: Unrated 07/04/2015
This is the only potato salad I will eat or make. Not only does my entire family ask for it, but I make it once a month for 200 at a shelter and they love it also. I sometimes use Dijon prepared mustard instead of dry, double the eggs and frequently throw in multicolored peppers to give it more color and flavor. We love the crunchiness and that it does not use too much mayonaise. I love the surprise of the cornichions hidden in there. I diced them finely so only a small taste in each bite.
Rating: Unrated
Rating: Unrated 07/03/2014
This was simply delicious. For those of you who felt it was overly salty. I figured it out. You likely added the tablespoons of salt to the potato salad mixture rather than to the water that boiled the potatoes. No real changes for me. I added a bit of pickle juice and celery salt (pulled back on the teaspoon). DELICIOUS!!!
Rating: 4 stars 08/16/2013
I like this recipe. It’s different from the usual potato salad. I didn’t put all the salt in because I salted the water when cooking the potatoes. Didn’t have a red pepper, but still good. Would make it again!
Rating: 4 stars
Rating: Unrated 08/02/2013
This recipe is AWFUL!! Enormously too salty and peppery. I wonder if the measurements for salt and pepper are wrong–I made one batch, threw it out because it was so salty. Made a second batch with no salt, threw it out because it was too peppery. Had to go buy supermarket potato salad.
Rating: Unrated 07/04/2012
I made this, and it was gone in about 45 minutes.. everyone went back and the bowl was clean.. minus having to wash it… will be using this today again for our July 4th get together.
Rating: Unrated 08/24/2011
Mmm wow this sounds really tasty, thanks! I’m always on the hunt for new potato salads, I just love them. I’ll also suggest this dish, its sweet potato with quinoa and has few ingredients so its pretty easy to make. Here it is, for those who may want to try it: http://www.fourgreensteps.com/community/recipes/salads/sweet-potato-and-quinoa-salad
Rating: 5 stars 05/31/2011
Great Great recipe! I omitted the pickles and the pepper. make it with small whole non peeled potatoes. It is great! perfect texture with the eggs!
Rating: 5 stars
Rating: Unrated 04/14/2011
I should have listened to you, melindatoad! Too much salt- either add more mayo or only use a tsp of salt. Once I added more mayo, it was quite good.
Rating: Unrated 08/15/2010
I would love to know what kind of burger is shown in the picture?
Rating: Unrated 07/01/2010
Just made this for lunch…it is fantastic! Really tasty! I’ll be serving this at family BBQs from now on! For those having trouble finding cornichons, look in the pickles/olives section at the supermarket. They are also called gherkins (the French name). The brand that I bought is Maille (they are known for their Dijon mustard). The cornichons give it that flavor of relish.
Rating: Unrated 06/17/2010
Yellowbirdy1: Cornichons are tiny dill or sour pickles. They can be hard to find in some place. Here in Ga I have to go to Whole Foods or Trader Joe’s to find them. I don’t use them in the potato salad, but they are great on an appetizer tray or a late night snack attack.
This is good potato salad. I don’t like cornichons because of the sour flavor, so I used about a 1/4 cup of sweet pickle cubes or relish that I drain before I add it to the salad. I have to agree that bacon does make things better and if I have any leftover(rarely) from breakfast I add it to the mix.
Rating: Unrated 05/25/2010
What are cornichons?
Rating: Unrated 02/18/2010
I loved this potato salad. I could not find the cornichons. So I made it without it. But it turns all good.
Rating: Unrated 12/28/2008
I made this for a potluck several months ago, and it was a huge hit! I used a bit more mayo than called for in the recipe and skipped the celery seeds and cornichons. I did not find an issue with too much salt, as one of the commenters mentioned below. Would definitely recommend for any potluck or BBQ.
Rating: Unrated 08/28/2008
Love your potato salad. I added just 2 tablespoons of crumbled bacon to the mix and about 1 tsp. sprinkled one the top {some habits are hard to break}.
Rating: Unrated 07/22/2008
I made this for the 4th of July. I omitted the red pepper and instead of celery seed, I used celery salt and used that in place of salt. I agree with melindatoad, there isn’t enough mayo. I halved the recipe and used more than 1/2 cup. I think it’s good to use this as a guideline recipe and tweak it to your tastes.
Rating: Unrated 06/14/2008
I made this today, for our father’s day picnic tomorrow. There is no way enough mayo for this amount of potatoes so I ended up upping the amount to 1 cup. Also there is WAY TOO MUCH SALT! I am SOOO glad I thought twice about 2 tsp of salt and only added 1 tsp. 1 tsp is more than enough and that’s with it more distributed with the full cup of mayo, I can’t imagine eating it with only a half a cup of mayo and 2 tsp of salt. Otherwise, it is a really yummy potato salad!!
Rating: Unrated 02/27/2008
encontre una receta ensalada de papas(papas en cubos, zanahoria, arvejas, maiz dulce, mayonesa y sal), le agregas un huevo crudo y 1 taza de harina de pancacke lo mezlcas todo y los horneas en un molde engrasado con anterioridad para que no se pegue ,por unos 15 a 20 minutos o hasta que este cocido depende de la cantidad y luego le pones unos trocitos de margarina encima lo pones al horno otros 5 minutos y listo queda dorado y de muy buen sabor, como un pie
Rating: Unrated 01/09/2008
that sounds real good
Rating: Unrated 11/25/2007
Martha’s hint on “cooking potatoes in their skins prevents them from absorbing too much water and losing flavor” must remember that one!
All Reviews for All-American Potato Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for All-American Potato Salad
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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