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New England Potato Salad

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Side dishes | US Cuisine

Prep: 0 min Cook: 0 min Servings: 10 Difficulty: medium

Categories: Side, Salad

Tags: boiled, easy, recipes for potato salad, recipes using hard-cooked egg, recipes using potato, recipes using sugar, recipes with images, recipes with metric units, recipes without cooking time, refrigerated, side dish, united states

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ANew_England_Potato_Salad)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ANew%20England%20Potato%20Salad&oldid=4518089

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 3 pounds California long white potatoes
  • 3 hard boiled eggs, chopped
  • 1 medium onion, minced
  • ¾ cup mayonnaise
  • ¼ cup sweet pickle juice (from jar of pickles)
  • 1 tablespoon dried parsley
  • ½ teaspoon celery seed
  • ¾ tablespoon sugar
  • Salt
  • Pepper
  • Paprika

Directions

  1. Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
  2. Peel the potatoes by scraping them lightly with a knife and cut them into ½ inch (1.25 cm) cubes.
  3. Place potatoes in a large bowl and let them come to room temperature.
  4. In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
  5. Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.
  6. Add salt and pepper to taste. Stir lightly to combine.
  7. Place in large serving bowl and sprinkle with paprika.
  8. Cover and refrigerate until ready to serve.