Monday, February 07, 2005

All-American Potato Salad

Note that this recipe calls for celery seed, not celery salt; if only
celery salt is available, use the same amount but omit the addition of
salt in the dressing. When testing the potatoes for doneness, simply
taste a piece; do not overcook the potatoes or they will become mealy
and will break apart. The potatoes must be just warm, or even fully
cooled, when you add the dressing. If you find the potato salad a
little dry for your liking, add up to 2 tablespoons more mayonnaise.

2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch
table salt
2 tablespoons distilled white vinegar
1 medium rib of celery , chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish (Heinz is the best brand)
1/2 cup mayonnaise (see note)
3/4 teaspoon mustard powder
3/4 teaspoon celery seed
2 tablespoons fresh parsley , minced
1/4 teaspoon ground black pepper

1. Place potatoes in large saucepan and add water to cover by 1 inch.
Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat
to medium, and simmer, stirring once or twice, until potatoes are
tender, about 8 minutes.

2. Drain potatoes and transfer to large bowl. Add vinegar and, using
rubber spatula, toss gently to combine. Let stand until potatoes are
just warm, about 20 minutes.

3. Meanwhile, in small bowl, stir together celery, onion, pickle
relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and
1/2 teaspoon salt. Using rubber spatula, gently fold dressing into
potatoes. Cover with plastic wrap and refrigerate until chilled, about
1 hour; serve. (Potato salad can be covered and refrigerated for up to
1 day.)

Serves 4-6

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