Cookbook Club American Potato Salad Recipe

Cookbook Club Potato SaladThis cookbook club cook made what I refer to as “American” Potato salad for our Memorial Day picnic.  I call it that because its what my mom called it I guess, and to differentiate between it, and our “German” potato salad?  Well what better dish to serve on such an American holiday?

Anyway, its a cold potato salad that is very forgiving, it can be made with what you pretty much have in the house and my recipe, which has never been written down before, will reflect just that.

So flip over to the “Read More” page for my recipe and lots more on potato salads!  They make great side dishes all summer long!  I am going to give you my loose recipe that makes enough for a LARGE bowl of American Potato salad… enough to feed a lot of people if you have multiple side dishes to accompany it.  If you want a smaller amount, say for a family dinner, you can cut it in 1/2 or even farther.  It is VERY forgiving, and you will find you won’t go wrong.

Cookbook Club American Potato SaladIngredients: (remember use what you have, this is if you are heading to the grocery store)

  • 5# potatoes; gold, red, or russet, just about any kind works fine
  • one medium onion (sweet, vidalia, red, or scallions) chopped
  • one to two ribs of celery chopped
  • 1/2 dozen medium sized radishes sliced thin so each piece retains some of the red skin
  • 1 medium sized cucumber, diced into bite sized pieces
  • handful or two of grape tomatoes
  • sweet green or colored pepper; diced
  • Chives if you like them; cut into 1/4″ sized pieces, can reserve some for garnish if you prefer
  • 1/2 dozen hard boiled eggs; separated per instructions below
  • McCormick’s Salad Supreme, or a combination of sweet or smoked paprika, onion and/or garlic salt, sesame or celery seeds
  • Salt & Pepper to tasts
  • Mayonnaise or Salad Dressing; either works fine so use what you prefer

Directions:

  1. Boil potatoes with their jackets on in slightly salted water until just tender so they do not break apart when cut into bite sized pieces; remove from stove and cover with cold water to cool.  They tend to peel easier if they remain wet.  Skin the potatoes and cut into bite sized pieces and add to large bowl.
  2. In the meantime, hard boil 6 eggs; size of your choice.  Using an egg slicer cut them into slices once cool.  Retain centers with full yolks showing for top of the salad and take the ends and, again using your slicer if you have one, turn those end slices the opposite way to dice and add those small pieces to the potatoes.
  3. Add the vegetables, and chives, that you have elected to use to the potatoes.
  4. Add a generous sprinkling of Salad Supreme, equal to about 1/3 of the small jar, or season with alternatives mentioned.  The exact amounts are not important, just do not overdo, you can always add more, taste as you proceed after adding mayo.
  5. Add salt & pepper to taste.  I use kosher salt and fresh ground black pepper.
  6. Add the mayo or salad dressing (Miracle Whip).  Do NOT add too much!  Add a little at a time… you want it wet enough to get coated but you do NOT want it swimming in mayo.  You can always add more!  This is where so many cookbook cooks go wrong… do not make the mistake of more is better, its NOT!
  7. Taste.  Add more seasonings, including salt and/or pepper if needed; potatoes tend to absorb a lot of salt.
  8. Add hard boiled egg slices to the top of your salad and sprinkle lightly with paprika of your choosing.
  9. Let stand at least a couple hours to let the flavors meld.
  10. Stand back and enjoy your compliments!
  11. ENJOY!

Want EVEN MORE potato salad recipes?

  • Roast Potato Salad!!! yet again!! | Spicyandhra – Roast potatoes are a perfect side dish for fish, meat or chicken. I like to experiment with my favourite herbs for a change of pace. Took this wonderful recipe from my friend who made this at a small get together. …
  • Conner River » Potato salad – Most individuals are aware of potato salad because it has long been a normal at household picnics and other summer activities. Everyone has their very own concept of find out how to make it though, and if you look via cookbooks and …
  • Jim ‘N Nick’s – Birmingham | gas•tron•o•my – Gastronomer: Jim N Nick’s is my favorite BBQ joint in Birmingham. The last time I visited, the Astronomer and I ate at Jim N Nick’s twice in two days! Sadly, we were only able to dine at Jim N Nick’s once during this visit due to time constraints. Astronomer : Jim N’ Nick’s is probably the one restaurant in Birmingham that I visit every single time I go home.

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