Cookbook | Ingredients | Recipes

| American cuisine  

| Vegetarian cuisine | Salad

Ingredients

• 2 pounds (3 or 4 medium) russet potatoes
• 1 tablespoon plus ½ teaspoon salt
• 2 tablespoons distilled white vinegar
• 1 medium rib of celery
• ¾ teaspoon celery seed
• ¾ cup mayonnaise
• ¾ teaspoon powdered mustard
• 2 tablespoons minced onion
• 2 tablespoons minced fresh parsley leaves
• ¼ teaspoon ground black pepper
• 3 tablespoons sweet pickle relish

Procedure

1. Peel and cut potatoes into ¾ inch cubes.
2. Cover potatoes with an inch of water in a large saucepan and boil.
3. Add 1 tablespoon salt to boiling water and reduce heat to medium.
4. Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. (Taste a piece-don't overcook!)
5. Drain potatoes and place in a large bowl.
6. Toss gently with vinegar, with a rubber spatula.
7. Cool potatoes. They must be no more than barely warm to mix.
8. Chop celery fine.
9. Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.
10. Gently fold together dressing mix and potatoes.
11. Cover and refrigerate at least an hour, until thoroughly chilled.

Tips and Notes

• You may have to substitute celery salt for the celery seeds, but then leave out the salt in the dressing.
• Do not mix too much once the potatoes are in, or they will break down.
• A couple of hard-boiled eggs, diced about ¼ inch may be added when the final mix is made.

Variations

• American Potato Salad, with a Southern Ontario variation.
• Grammy's Potato Salad, New England style.