American potato salad

American potato salad


2 people made this

About this recipe: Bring this salad to your next picnic! It's delicious and easy, flavoured with celery, parsley and spring onions.

Lynn Lewis

Serves: 4 

  • 1 kg potatoes, peeled, cut into small pieces
  • 30 ml cider vinegar
  • 3 medium eggs, hard–boiled, chopped
  • 1 medium red onion, chopped finely
  • 2 celery stalks, chopped finely
  • 1⁄4 cup (50 g) chopped dill pickles
  • 4 tablespoons chopped fresh parsley
  • 1 cup (250 g) good quality mayonnaise
  • 2 teaspoons Dijon mustard
  • 1⁄2 teaspoon celery seeds
  • salt and freshly ground black pepper
  • 3 spring onions, sliced thinly

Prep:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Half fill a large saucepan with water; add potatoes and bring to a boil. Reduce heat to a simmer, cook 10 to 12 minutes or until just tender. Drain.
  2. Place warm potatoes in a large serving bowl; add vinegar and toss to combine. Add eggs, red onion, celery, pickles and parsley; toss gently.
  3. Combine mayonnaise, mustard and celery seeds in a small bowl. Add salt and pepper to taste. Stir gently into salad. Top with spring onions.

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