Plated + Served: All American Potato Salad
Want to know the most difficult thing about this potato salad? Shooting a photo for this website that does it justice.
This is actually a delicious tasting salad especially because it works so well with “add-ons”: chopped crisp bacon, shredded celery, hard-boiled eggs wedges, diced red and green pepper, minced dill pickles… the list goes on and on.
So, for now at least, forget that you need to buy school supplies and who knows what else to get the kids ready for “back to school.” Whip up this potato salad, make some sandwiches and have dinner outside tonight, while the weather is warm and beautiful.
And while you’re out there, take a family photo, too. They won’t be young forever!
All American Potato Salad
prep: 15 minutes
cook: 13 to 15 minutes
serves: 6 to 8
you’ll need…
2 lbs. waxy potatoes, like red potatoes
¾ cup mayonnaise (more or less to your taste)
¼ cup chopped parsley (or your favorite herb, like basil)
¼ cup finely minced onion
salt and pepper to taste
let’s get to it…
Boil a large pot of water with a little salt added to the water.
Scrub the potatoes, or peel them if you prefer, and cut into bite-sized pieces.
Cook the potatoes in the boiling water 13 to 15 minutes (depending on how small you cut them), until tender, but still firm.
Drain in a colander and rinse under cold water. Spread potatoes out on a baking sheet lined with a paper towel to cool.
Blend the mayonnaise, parsley and onion in a small bowl.
Place the cooled potatoes in a serving bowl and gently fold in the mayonnaise mixture using a rubber spatula so you don’t break the potatoes. Add more mayonnaise if the salad is not creamy enough. Season with salt and pepper to taste.
Refrigerate until ready to serve.
