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
Ingredients
- 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)
Instructions
- 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.
Notes
You might also like:
Roasted Cauliflower Mock Potato Salad
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Sounds like a winner Sue! I used to make one lot of potato salad back in the day using a large bowl – knew what to put to that bowl but unfortunately never jotted down the amounts … must look for that bowl and do just that. Meanwhile have to love posted recipes that sound as good as that one of yours!
Thanks Gerry!
Just in time for cookouts! And to me, bacon is NOT optional!
LOL! It’s not optional for me either! There are those who don’t eat it though. And I respectthat because it means more bacon for me! 😉
Bacon sounds awesome, love a good potato salad!
Thanks!
Your recipe sounds yummy! I am a fan of creamy potato salads and this one fits perfectly!
There is a recip for every day of the week! 🙂
I haven’t met a potato salad that I didn’t like yet–and this looks delicious! 🙂 I’m going to have to try this one out.
Thanks!
Oh yum, this makes me so hungry right now.
Thank you.
Great Recipe!! I have been trying to perfect a potato salad recipe so this is just in time for the cook out season 🙂
Thanks!
This is a lovely recipe, I love potato Salad and the addition of capers in this one is awesome. I’ve scheduled to share on facebook at 9:45 😀
Thanks!