All-American Potato Salad

All-American Potato Salad
Average: 3 (2 votes)


4 1/2 pounds red-skinned potatoes

1/3 cup canola oil
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijoni mustard
6 large hard-boiled eggs, chopped
1 1/2 cups finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsley
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives

All-American Potato Salad ingredients

Cooking All-American Potato Salad

Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.

Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed.

Stiri mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Seasoni to taste with salt and pepper. Cover and refrigerate.


Salad can be prepared 1 day ahead. Keep refrigerated.


Thanks for giving tips to me...

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.