American Potato Salad is my simple yet delicious take on the ubiquitous deli potato salad found in grocery stores across America.
American Potato Salad
by Sue Lau | Palatable Pastime
With warmer weather comes potato salad!
This is a simple version which is quite like what is sold in the supermarket and has a basic dressing. If you like you could dress this up by adding things like crumbled bacon or hard-cooked eggs.
The dressing may seem a bit runny to you but trust me, warm potatoes absorb that readily and the salad as a whole thickens up, so the consistency is planned that way.
I don’t use pickle relish in this recipe although it is a common ingredient. Instead, I chose small capers, which give a little tartness without being sweet or dill tasting. I think you might like it!
I use a bit of celery seed in this since I didn’t want to use celery itself, and if someone has Crohn’s disease they might want to consider leaving that out and adding in some finely diced celery. As well I did not use onion- in keeping with what I usually don’t see in market salads. And some people just don’t like to see onion, but will accept it as a ground ingredient. Most of the seasonings are like the visual appearance of deli potato salad, which I wanted to copy a little bit but not exact (I don’t like using corn syrup or some of their other ingredients), The red bell pepper I did use and I might have used jarred pimiento if I had it- pimiento is roastier and raw bell pepper is more crisp, but they are pretty much interchangeable.
American Potato Salad
- 5 medium russet potatoes
- 3/4 cup mayonnaise
- 1/2 cup cold water
- 3 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon small drained capers
- 1 tablespoon dried snipped chives
- 1 1/2 teaspoons celery seed
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon mild paprika
- 4 slices cooked crumbled bacon (optional)
- 3 hard-cooked eggs (chopped - optional)
- Cook potatoes in jackets in boiling water until fork tender.
- Drain and cool until you can handle them, then peel off skin and chop coarsely.
- Whisk together the remaining ingredients for the dressing except the potatoes, bacon and eggs.
- Gently fold all ingredients together in a mixing bowl and chill until cold.
You might also like:
Join my recipe group on Facebook for more recipes from blogger friends around the world!