Potato Salad


U.S. Metric Ingredients
lb AP 1.25 kg AP Waxy potatoes (see Note)
6 fl oz 180 mL Basic Vinaigrette
¾ tsp 3 mL Salt
tsp 0.5 mL White pepper
6 oz 180 g Celery, small dice
2 oz 60 g Onion, chopped fine (Optional ingredients—see Variations below)
8 fl oz 250 mL Mayonnaise
12 12 Lettuce cups
24 24 Pimiento strips



  1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
  2. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool enough to handle.
  3. Peel the warm potatoes. Cut into ½-in. (1-cm) dice.
  4. Combine the dressing, salt, and pepper. Add the potatoes and mix carefully to avoid breaking or crushing them.
  5. Marinate until cold. For the purpose of food safety, chill the potatoes in the refrigerator before proceeding with the next step.
  6. If any vinaigrette has not been absorbed by the potatoes, drain it off.
  7. Add the celery, onion, and, if desired, any of the optional ingredients listed below. Mix gently.
  8. Add the mayonnaise. Mix carefully until evenly blended.
  9. Keep refrigerated until ready to use.
  10. Arrange the lettuce as underliners on cold salad plates.
  11. Using a No. 10 scoop, place a 4-oz (125-g) mound of potato salad on each plate.
  12. Garnish each salad with 2 strips pimiento placed crosswise on top.
  13. Hold for service in refrigerator.

Per serving: Calories, 290; Protein, 2 g; Fat, 24 g (74% cal.); Cholesterol, 10 mg; Carbohydrates, 17 g; Fiber, 2 g; Sodium, 360 mg.


Optional ingredients, to be added in step 7:

  • 2–3 hard-cooked eggs, diced
  • 1 oz (30 g) green bell peppers, small dice
  • 1 oz (30 g) pimientos, small dice
  • 2 oz (60 g) chopped pickles or capers or sliced olives
  • 2 tbsp (30 mL) chopped parsley

Vinaigrette marination (steps 4–5) may be omitted if necessary. In this case, chill the potatoes before mixing with the dressing. Add 1 fl oz (30 mL) vinegar to the mayonnaise and check carefully for seasonings. Refrigerate 2 hours or more before serving.