For the best potato salad, use low-starch potatoes, boil them in their skins, and drizzle vinegar both on the potatoes and in the dressing. Few salads make a splash at potlucks or picnics the way potato salad does—this classic, all-American side always seems to disappear first. We wanted a recipe for a traditional, creamy (read: mayonnaise-based) potato salad that looked good—no mushy, sloppy spuds—and tasted even better.We began by choosing red potatoes. The skin adds color to a typically monochromatic salad. We boiled them whole for best flavor and then used a serrated knife to cut the potatoes into fork-friendly chunks—the serrated edge helps prevent the skins from tearing for a nicer presentation. While the potatoes were still warm, we drizzled them with vinegar and added a sprinkle of salt and pepper; this preseasoning gave the finished salad more flavor. When the potatoes were cool, we folded in the final traditional touches—mayonnaise, pickles, and red onion—for a perfect potluck potato salad, with a creamy dressing and firm bites of potato.

All-American Potato Salad with Eggs and Sweet Pickles

cup, red wine vinegar

teaspoon, salt

teaspoon, black pepper

eggs,

tablespoons, red onion, chopped

small, celery stalk,

cup, finely chopped sweet pickle (not relish)

mayonnaise

Dijon mustard

parsley

FOR THE POTATOES: Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.

Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.

Mix in remaining ingredients; refrigerate until ready to serve.

Recipe Instructions

Test Kitchen Techniques

The Best Chef’s Knives for $75 or Less

Large Saucepans

The Best Dry Measuring Cups

Fruit/Vegetable Peelers

The Best Paring Knives

Is there anything new to say about making this summertime classic? To find out, we tried an unlikely potato and an old-fashioned ingredient.

all-american potato salad with eggs and sweet pickles

Total: 1 hours

Servings: 8

Author : America's Test Kitchen

Ingredients

Instructions

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