This was a Thanksgiving dish made by my mum. It’s a fantastic way to prepare Brussels sprouts!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 pounds red boiling potatoes, scrubbed
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 hard-cooked eggs
- 1 small celery stalk
- ¼ cup chopped sweet pickle (not relish)
- 3 scallions
- 2 tablespoons chopped fresh parsley
- ½ cup mayonnaise
- 2 tablespoons Dijon-style mustard
Instructions
- Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.
- Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
- Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 550 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Thank tou! Such a delicious recipe. In this very hot spring in Brazil, it is a success. I add just a bit of tiny pieces of fried bacon.
Used all the ingredients as listed except for the olives.
Really great old-fashioned potato salad. I used small Yukon Golds. I only had one tiny piece of sweet pickle in a jar, so after the potatoes were done, drained them, then in the pan I poured the sweet pickle juice onto the potatoes and let them soak that up for a few minutes before adding them to the other ingredients. WORKED like a charm – gave the salad that sweet pickle touch & I used red onion because that is all I had. Otherwise followed the recipe for everything else.
very tasty….I like the idea of layering then mixing!
I brought this to a get together and everyone loved it. Old school tasting.
My family really enjoyed this recipe but I add 3 red radishes (washed and thinly sliced) and 1 seedless cucumber (washed and thinly sliced), reduce salt to ¼ tsp. This not only adds flavor but color to the salad.
I love it! But instead of sweet pickle, I added a mini English cucumber, and instead of dijon mustard, I substituted dijonnaise. Sooo good!
1st time making potato salad and I didn’t know what to expect. Very, very tasty. I cut back on the mayo, but added an equal amount of ranch dressing, just to switch it up a little. Glad I did.
This is the BEST potato salad recipe I have ever made! Thank you!
Very good! Perfect dressing.
Made this several times. Everyone always asks for recipe. Made exactly as written. Delish!
I made this exactly as written except my potatoes were young russets – so not very starchy. My husband asked for an all American potato salad like he remembers as a kid. This got a five star rating from him – and I like it a lot as well, though I am not usually a big fan of mayonnaise type dressings.
Basic great old time recipe–so tired of all these new wave recipes with capers and snails etc. hee, hee-
I concur with Pretty Pink Bullets…
I followed the recipe exactly and it was so good. 1/2c of mayo is definitely enough if you are only using 2lbs of potatoes as the recipe specifies. Also, use Duke’s mayo for optimal results! I’ll be making this again. 🙂
loved it
I made half the recipe and followed it exactly (except I didn’t have a sweet pickle so used sweet pickle relish against the recommendation of the recipe) and it turned out great. Wonderful flavor. Will make it again.
This is a very good recipe. I personally don’t like sweet pickles in potatoes salad; however, chopping them myself and not using relish helped (less sweet juices). I didn’t chop overly fine either. The only real difference I did was to season the layers with plain salt and the used celery salt at the end to taste. All celery salt is too much, but that hit at the end worked.
I have to admit, I was a bit skeptical about the pickles, and wasn’t sure which ones to buy. I got the small, whole sweet pickles. I must say, this was a very good potato salad! The only changes I made were: I added 1 extra Tbls. of the Dijon mustard and a bit extra mayo. Definitely a keeper!
I didn’t have sweet pickles, so I had to use sweet pickle relish, which worked just fine. I like it! It has all of the ingredients of a classic American style potato salad, just like the recipe title states. Can’t go wrong with that.
I have never made potato salad before….my family LOVED it!!! I used this recipe as the base and added seasonings by taste. I am definitley planning on making this in the future.