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New England Potato Salad

@arecipe.bsky.social

This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor.

Yield 10

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

Instructions

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

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:New_England_Potato_Salad