All-American Potato Salad (Cooks Illustrated)
November 05, 2013
Categories: Comfort Food, Salads, Potato Salad, Side Dishes, Eggs, Vegetables, Potatoes, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Refrigerator, Vegetarian, Make it from scratch 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."
- 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
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.
Drain potatoes and transfer to large bowl. Add vinegar and, using a rubber spatula, toss gently to combine.
Let stand until potatoes are just warm, about 20 minutes.
Meanwhile, in small bowl, stir together remaining ingredients. Using rubber spatula, gently fold dressing into potatoes.
Cover with plastic wrap and refrigerate until chilled, about 1 hour.
NOTE: Potato salad can be refrigerated for up to 1 day
Tips & Variations
No special items needed.