Recipes

All American Potato Salad

Potato Salad
This perfect potato salad is great for summer barbecues and picnics. Michigan red potatoes hold up great with the creamy but bold flavors of this all-American staple!
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Servings: 6

Ingredients

  • 2lbs Michigan Red Potatoes (Size B)
  • 1 Tbsp kosher salt (for cooking potatoes)
  • ½ c celery, 1/8” dice
  • ½ c mayonnaise
  • ¼ cup dill pickle relish
  • 2 tablespoons red onions, 1/8-inch dice
  • 2 tablespoons minced parsley
  • 1 ½ teaspoons dijon mustard, or yellow mustard
  • ¾ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 hard boiled eggs, diced into 1/4"cubes (optional)

Preparation

  1. Peel the potatoes and cut them into 3/4-inch dice. Immediately place them in a large saucepan and add enough water to cover by 1 inch.
  2. Boil water over medium-high heat.
  3. Add 1 tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes.
  4. Drain potatoes and transfer back to the pot.
  5. In a large bowl, gently stir together potatoes, celery, mayonnaise, vinegar, relish, onion, parsley, mustard, ¾ teaspoon salt, ½ teaspoon pepper, onion powder and chopped eggs (optional). Add more salt and pepper to taste.
  6. Cover and refrigerate until chilled, at least 1 hour before serving. Garnish with more parsley, celery, and onion if desired.

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