All-American Potato Salad with Eggs and Sweet Pickles

From America's Test Kitchen Season 3: Backyard BBQ

Why this recipe works:

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… read more

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.

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Serves 6 to 8

Ingredients

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