50 minutes
Savor the comforting flavors of this traditional American potato salad, featuring the firm texture of Red Bliss or new potatoes, combined with the tang of sweet pickles and the richness of hard-boiled eggs.
Red Bliss Potatoes, boiled in skin, cooled, and cut into 3/4-inch cubes
0 lb
0.25 fluid ounces
teaspoons
teaspoons
Hard-Boiled Eggs, peeled and finely diced
each
Red Onion, finely chopped
tablespoons
Celery Stalk, finely diced
cups
Sweet Pickle, finely chopped
cups
cups
teaspoons
Parsley, minced
cups
1. Potato Prep
Cook the Potatoes: In a large pot, submerge the potatoes in water and bring to a boil. Reduce to a simmer, cover, and cook until tender (25-30 minutes for medium potatoes, 15-20 minutes for new potatoes), stirring occasionally. Test doneness with a thin knife or cake tester—it should enter and exit without resistance. Drain and let the potatoes cool slightly. Optional: Peel the potatoes. Dice into 3/4-inch cubes while warm, rinse knife as needed to cut cleanly.
2. Vinegar Seasoning
Season the Potatoes: Transfer the warm potato cubes to a bowl, layering with splashes of red wine vinegar, salt, and pepper as you add the potatoes. Mix gently. Chill in the refrigerator while you prepare the other ingredients.
3. Final Mix
Combine Salad Ingredients: Add the diced eggs, chopped red onion, diced celery, and sweet pickle to the seasoned potatoes. In a separate bowl, whisk together mayonnaise and Dijon mustard. Pour this dressing over the potato mixture, add the minced parsley, and fold everything together until well combined.
4. Chill and Serve
Refrigerate the salad until it's time to serve, allowing the flavors to meld.
Start in cold, salted water and bring to a gentle boil. They should be tender but still hold their shape when done.
Dress potatoes while warm for better absorption of flavors, but ensure they're not too hot for mayo-based dressings to prevent separation.
Choose Red Bliss potatoes of a similar size for even cooking and consider leaving the skins on for additional texture and a rustic look.
Season well with salt and pepper, taste and adjust. Let the salad rest in the fridge to allow flavors to meld and chill.
Use fresh dill or parsley, and high-quality sweet pickles for the best taste and texture contrast.
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