Spoonbread's potato salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 288) by Amanda Hesser

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

Accompaniments: Lobster roll; Clementine's tuna macaroni salad; Cleo's Daddy's barbecued ribs; Pork burgers; Apple City world-champion baby back ribs

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

  • Pandan on June 04, 2024

    This was a decent potato salad. I used yellow potatoes, red onions and Old Bay instead of celery salt (it’s the main ingredient). I slightly overcooked my potatoes, but I like a kind of mushy potato salad.

  • taste24 on April 07, 2021

    This is the perfect potato salad. Acidic, creamy, crunchy, tender. I loved the method of mixing the warm potatoes with oil, vinegar, salt, and paprika. I used red potatoes and also added the onion, celery, egg, mayo, and mustard a few hours before serving (not immediately before, as written).

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