All-American potato salad from Cook's Illustrated Annual Edition 2004 by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on October 04, 2019

    This is a great, classic version of mayonnaise-dressed potato salad. Coming from me, that's a significant statement since I'm generally not a fan of mayonnaise or hard-boiled eggs! This salad has tender potatoes, enough dressing to tie everything together without being overwhelming, and a classic flavor that can serve as a base for variation. I usually use chopped-up sweet bread and butter pickles instead of sweet pickle relish (gives me an excuse to buy a big jar of delicious pickles). I think the recipe's technique of tossing the potatoes with white vinegar helps the potato exteriors disintegrate a bit so they stick nicely to each other - I skipped the vinegar toss once and the potatoes didn't cohere as well. Avoid cutting the potatoes too small, overcooking them, or over-stirring them, however, or you will end up with potato salad-flavored mashed potatoes. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

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