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All-American Potato Salad

4 lbs. large red potatoes, scrubbed
cup cider vinegar
3 Tbsp. vegetable oil
1 tsp salt
tsp freshly ground pepper
1 cups mayonnaise
cup milk
1 Tbsp. Dijon mustard
3 large stalks celery, diced (1 cups)
cup finely chopped red onion
2 Tbsp chopped parsley

Garnish (optional)
8 slices crisp-cooked bacon, crumbled
4 hard-boiled eggs, quartered
Parsley sprigs

Best if made a day ahead to let all of the flavors blend.

In large pot, cover potatoes with cold water.

Bring to a boil. Reduce heat to medium; cook 25 to 30 minutes or until potatoes are tender when pierced with sharp knife; drain potatoes in colander.

Meanwhile, in large bowl, whisk vinegar, oil, salt and pepper until blended.

When potatoes are cool enough to handle but still warm, cut into -in. chunks (if you prefer peeled potatoes, peel while still warm).

Add warm potatoes to vinegar mixture; gently stir to coat. Let cool to room temperature.

In small bowl, whisk mayonnaise, milk and mustard until blended; pour over potatoes.

Add celery, red onion and chopped parsley; stir gently to mix.

Cover, refrigerate for at least 4 hours (better if overnight).

Before serving, garnish with crumbled bacon, egg quarters and parsley, if desired.
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