American Potato Salad I

• 2 pounds (3–4 ea.) 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

Ingredients for 6 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Peel and cut potatoes into ¾ inch cubes.

2. 2

   Cover potatoes with an inch of water in a large saucepan and bring to a boil.

   Stovetop
3. 3

   Add 1 tablespoon salt to boiling water and reduce heat to medium.

4. 4

   Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. Taste a piece—don't overcook.

   Stovetop
5. 5

   Drain potatoes and place in a large bowl.

6. 6

   Toss potatoes gently with vinegar using a rubber spatula.

7. 7

   Cool potatoes. They must be no more than barely warm to mix.

8. 8

   Chop celery fine.

9. 9

   Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.

10. 10

    Gently fold together dressing mix and potatoes.

11. 11

    Cover and refrigerate at least an hour, until thoroughly chilled.