Classic American potato salad

Votes: 11

Time: 30 min.
Complexity: easily
Servings: 6 - 8

Potato salad is a dish typical of German, Austrian, and Czech cuisine. It's somewhat similar to the Russian Olivier salad, but there are many different recipes for potato salad. This dish was brought to America by the first European settlers, and in its various variations, it became a side dish for many meat dishes. It's typically made with dark-brown-skinned potatoes (Russet Burbank or Idaho varieties), which don't overcook and retain their shape.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g dark brown skinned potatoes, peeled and cut into 2.5 cm cubes.
2 tablespoons apple cider vinegar
3 large eggs
1 cup mayonnaise
1/4 cup sour cream
1/3 cup chopped pickles and 2 tablespoons brine
2 tbsp mustard
0.5 tsp sugar
3 stalks celery, chopped
4 green onions, thinly sliced
1/4 cup chopped parsley
Paprika for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, celery, cucumbers, apple cider vinegar, mayonnaise, sour cream, mustard, green onions, parsley

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and simmer for 10–12 minutes until tender. Drain and transfer the potatoes to a large bowl. Add vinegar and 0.5 teaspoon of salt and stir. Let the potatoes cool slightly for 10 minutes.
Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit, covered, for 10 minutes. Drain and run under cold running water to cool. Peel and slice.

In a small bowl, whisk together the mayonnaise, sour cream, pickle juice, mustard, and sugar. Then add the cucumbers, celery, green onions, and parsley. Mix well. Pour the sauce over the potatoes and mix well again. Season with salt and pepper to taste. Add the hard-boiled eggs and mix gently. Cover and refrigerate for at least 2 hours, or overnight. Sprinkle the potato salad with paprika before serving.

Categories:

recipe / Backyard Recipes / Salads / Vegetable salads / Potato dishes / Potato salads / Food Network - recipes / American cuisine

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