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Potato Salad

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“Especially in deli-style diners, potato salad is a staple accompaniment to sandwiches. It has been a regular feature on the American table since the 19th century. If you can find tiny new potatoes, by all means use them; otherwise, any red potato 2 inches (5 cm) or less in diameter will work fine.”
READY IN:
12mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large saucepan three-fourths full of water to a boil. Add the salt and then the potatoes. Boil until tender but slightly resistant when pierced with a fork, 15-25 minutes depending upon the size. Drain and, when cool enough to handle, cut the unpeeled potatoes into 1-inch (2.5-cm) pieces.
  2. In a bowl, combine the potatoes, celery and red onion and toss briefly to mix. Set aside.
  3. FOR THE DRESSING:
  4. In a small bowl and using a fork, stir together the sour cream, mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well.
  5. Pour the dressing over the potato mixture. Using a large spoon, mix well, being careful not to break up the potatoes too much.
  6. TO SERVE:
  7. Transfer the salad to a large serving platter or bowl, if desired. For the best flavor, cover and chill for up to 2 hours before serving. Sprinkle the parsley over the top and serve.
  8. for more information this my bloog http://chefjihene-cook.blogspot.com/.

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