American-Style Potato Salad
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A so-called American potato salad is made with mayonnaise instead of the vinaigrette the French traditionally use, and a little diced celery is added for crunch. Buy large potatoes, to cut down on peeling time. This is usually tossed but looks more elegant left layered.
ingredients
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serves: 6
3 pounds red or white waxy potatoes
3 tablespoons chopped fresh parsley (chopped at the last minute)
3/4 cup mayonnaise (homemade or purchased)
1 tablespoon red or white wine vinegar (if using bottled mayonnaise, or more as needed)
1 red onion (minced)
3 stalks (about 1 cup) celery (halved lengthwise and cut into 1/3-inch cubes)
Salt
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 290
- Total Fat: 10.3 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Cholesterol: 7.6 mg
- Sodium: 292.3 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 5 g
- Sugars: 6.5 g
- Protein: 5.2 g
preparation
1. Put the potatoes in a pot with cold water to cover and bring to a gentle simmer. Simmer for about 35 minutes, or until the potatoes can be easily pierced with a paring knife. Drain in a colander, rinse with cold water to make them easier to handle, and then pull away the peel in strips by pinching it between your thumb and a paring knife. Let the potatoes cool completely.
2. If using purchased mayonnaise, in a small bowl, stir together the mayonnaise and vinegar to taste. Slice the potatoes into l/3—inch-thick rounds. In a bowl, layer the potato slices with the mayonnaise, onion, celery, and salt and pepper to taste.
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comments
Mommy_loves_to_cook
May 8, 2012