Classic American potato salad done right from The Food Lab: Better Home Cooking Through Science (page 817) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on April 08, 2024

    This a great, classic potato salad. I make a cucumber relish which also contains mustard seeds, celery seeds, peppers & onions which (for us at least) is a great stand for cornichons in salads like this. I also added chopped hard boiled eggs and the verdict was clear - this one is worth making again.

  • Baxter850 on May 28, 2020

    Great recipe. Not as rich as most Mayo based recipes. The rice wine vinegar is a game changer. Suggest cutting potatoes in half once they’ve been boiled and cooled.

  • hirsheys on July 09, 2017

    This was completely interesting, even though I had to make a few changes (yellow potatoes, not russets and pickled okra rather than cornichons). I made a 1/4 recipe. The potatoes came out a lot less mushy than mine usually do, which was cool. Overall, it's tasty, but not vinegar-y enough for me even with vinegar being used 3 times. I think it's because the recipe uses rice vinegar, which is a little mild for me. Also, I am a sucker for hard boiled egg in my potato salad, which this doesn't have.(Though oddly, the list of ingredients here on EYB includes egg yolks, but the book doesn't have them.) It's a tasty version, but won't be my go-to. ETA: This was much improved after two days in the fridge. Next time I'm going to add hardboiled eggs, but otherwise this was a hit after two days.

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