American-Style Potato Salad

Preparation info
  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

A so-called American potato salad is made with mayonnaise instead of the vinaigrette the French traditionally use, and a little diced celery is added for crunch. Buy large potatoes, to cut down on peeling time. This is usually tossed, but looks more elegant left layered.


  • 3 pounds red or white waxy potatoes
  • 3 tablespoons chopped fresh parsley, chopped at the last minute
  • ¾


Put the potatoes in a pot with cold water to cover and bring to a gentle simmer. Simmer for about 35 minutes, or until potatoes can be easily pierced with a paring knife. Drain in a colander, rinse with cold water to make them easier to handle, and then pull away the peel in strips by pinching it between your thumb and a paring knife. Let the potatoes cool completely.

If using purchased