One of the things I love most about warm weather holidays and gatherings is the food. Especially the creative side dishes, salads in particular. Both vegetable and potato salads are some of my favorites. At the start of every Summer season, I experiment with a few new ones to make and take for outings.
While perusing recipes for just this purpose, I came across one called American Potato Salad. Curious as to what made it “American,” I studied the recipe. I’m still not sure what makes this potato salad ‘American’. It seems to be a pretty basic potato salad. There is one surprise ingredient, though.
Along with the potatoes, hardboiled eggs, mayo, two kinds of onions, and celery, this side salad contains a chopped green pepper. That was a novel ingredient in potato salad for me. Naturally, I had to try it! I didn’t expect to find it to be anything special and neither did Eric, but we both really enjoyed it. It will be our go-to side dish all Summer long, starting this weekend with Memorial Day!
American Potato Salad
American Potato Salad (adapted from allrecipes.com) Total Time: 3 hours, Prep Time: 30 minutes, Cook Time: 30 minutes, Chilling Time: at least 2 hours, Yield: 6 to 8 servings
Ingredients:
- 2-1/2 pounds small red potatoes
- 3 eggs
- 1 cup mayonnaise
- 1 small onion, diced
- 1 green onion, thinly sliced
- 1 small green bell pepper, seeded and diced
- 2 stalks celery, thinly sliced
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
Directions:
Bring a large pot of water to a boil. Add the potatoes, and cook for 15 to 20 minutes, or until they are tender but still firm. Drain, cool, and cut the potatoes into cubes.
Cook then cool the potatoes.
Bring a small saucepan of water to a boil. Gently lower the eggs into the boiling water. Cover the pot and cook the eggs for 12 minutes.
Cook the eggs.
Remove the eggs from the pot and plunge them into an ice bath. When they are cool enough to handle, peel and roughly chop them.
Place the eggs in an ice bath to stop the cooking process and cool them down.
In a large bowl, combine the chopped potatoes and eggs.
Combine the potatoes and eggs.
In a small bowl, mix together the mayonnaise, onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well.
Mix together the mayonnaise, onion, green onion, green pepper, and celery then season with salt and pepper.
Add the dressing to the potatoes and egg mixture and mix well.
Add the dressing to the potato and egg mixture.
Cover and refrigerate for at least 2 hours.
Cover and refrigerate.
This potato salad can be made a day ahead of time. Keep the potato salad cold and refrigerate any leftovers.
Keep this one cold!
We’ll be making this all Summer long! ~Linda
American Potato Salad (adapted from allrecipes.com) Total Time: 3 hours, Prep Time: 30 minutes, Cook Time: 30 minutes, Chilling Time: at least 2 hours, Yield: 6 to 8 servings
Ingredients:
- 2-1/2 pounds small red potatoes
- 3 eggs
- 1 cup mayonnaise
- 1 small onion, diced
- 1 green onion, thinly sliced
- 1 small green bell pepper, seeded and diced
- 2 stalks celery, thinly sliced
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
Directions:
Bring a large pot of water to a boil. Add the potatoes, and cook for 15 to 20 minutes, or until they are tender but still firm. Drain, cool, and cut the potatoes into cubes.
Bring a small saucepan of water to a boil and immediately remove from heat. Gently lower the eggs into the boiling water. Cover the pot and cook the eggs for 12 minutes. Remove the eggs from the pot and plunge them into an ice bath. When they are cool enough to handle, peel and roughly chop them.
In a large bowl, combine the chopped potatoes and eggs. In a small bowl, mix together the mayonnaise, onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Add the dressing to the potatoes and egg mixture and mix well. Cover and refrigerate for at least 2 hours. This potato salad can be made a day ahead of time. Keep the potato salad cold and refrigerate any leftovers.