All-American Russet Potato Salad

Our test cooks discovered seasoning hot potatoes produced an extra flavorful potato salad. Now we share that secret with you.

A cookbook recipe exclusively for ATK Essential members from The Complete Summer Cookbook

YIELD 4 to 6

TIME 40 minutes, plus 20 minutes standing and 1 hour chilling

All-American Russet Potato Salad photo
The Complete Summer CookbookA cookbook recipe exclusively for ATK Essential members from The Complete Summer Cookbook

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - Measuring Spoons
Key Equipment - The Best Silicone Spatulas
Key Equipment - Fruit/Vegetable Peelers
Key Equipment - Large Saucepans

Before You Begin

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Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

Instructions

1.

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

2.

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

3.

Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

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