This is a very classic potato salad, all-American and old-fashioned in the best sense of the words. Feel free to customize it with additional fresh herbs (a couple of tablespoons of chopped fresh basil, a tablespoon of chopped mint, or a teaspoon of thyme leaves) or chopped pickles or hard-cooked eggs. The recipe, which makes 6 cups, is a Yummly original created by Katie Workman.
- 3 lb. potatoes (thin-skinned, such as Yukon gold, peeled and cut into 1/2- to 3/4-inch cubes)
- 3 3/4 tsp. salt (divided)
- 2/3 cup mayonnaise
- 1 Tbsp. Dijon mustard
- 1 Tbsp. white wine vinegar
- 1/4 tsp. black pepper
- 1/2 cup red onion (chopped)
- 1/4 cup celery (chopped)
- 1/4 cup fresh parsley (chopped, plus more for serving)
- Place potatoes in a Dutch oven or other 5- to 6-qt. pot and cover with cold water. Add 1 Tbsp. salt. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain in a colander.
- While potatoes are simmering, in a large bowl, stir together mayonnaise, Dijon mustard, vinegar, remaining 1/2 tsp. salt, and the pepper. Add onion, celery, and 1/4 cup parsley, and stir.
- Add drained warm potatoes to dressing and toss to coat. To serve salad right away, set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cool, about 45 minutes. Or cover bowl and refrigerate about 5 hours to cool completely.
- Sprinkle salad with more parsley. Chill any leftovers up to 2 days and stir before serving.
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|Calories200Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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