All-American Potato Salad (Cooks Illustrated)
Recipe: #11000
November 05, 2013
Categories: Salads, Potato Salad, Side Dishes, Eggs, Potatoes, One-Pot Meal, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day July 4th, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Vegetarian, more
"Note: Prep time includes rest time for potatoes, but does not include chilling time. This recipe is from the food guru's at Cook's Illustrated. I've never been good at just throwing a potato salad together, but this recipe has saved me many a time! For health reasons, I don't use the celery seeds anymore, but it does affect the taste."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (321.6 g)
- Calories 295.5
- Total Fat - 8.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 111.7 mg
- Sodium - 721.4 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 6 g
- Sugars - 7.7 g
- Protein - 7.9 g
- Calcium - 56.7 mg
- Iron - 2.2 mg
- Vitamin C - 24 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place potatoes in large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tbsp salt, reduce heat to simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
Step 2
Drain potatoes and transfer to large bowl. Add vinegar and, using a rubber spatula, toss gently to combine.
Step 3
Let stand until potatoes are just warm, about 20 minutes.
Step 4
Meanwhile, in small bowl, stir together remaining ingredients. Using rubber spatula, gently fold dressing into potatoes.
Step 5
Cover with plastic wrap and refrigerate until chilled, about 1 hour.
NOTE: Potato salad can be refrigerated for up to 1 day
Tips
No special items needed.
5 Reviews
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