All-American Potato Salad with Eggs and Sweet Pickles

For the best potato salad, use low-starch potatoes, boil them in their skins, and drizzle vinegar both on the potatoes and in the dressing.

YIELD 6 to 8

TIME 1 hour

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Paring Knives
Key Equipment - Fruit/Vegetable Peelers
Key Equipment - The Best Dry Measuring Cups
Key Equipment - Large Saucepans
Key Equipment - The Best Chef’s Knives for $75 or Less

Instructions

1.

FOR THE POTATOES: Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.

2.

Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.

3.

Mix in remaining ingredients; refrigerate until ready to serve.

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