Wayne Gisslen

Potato Salad

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2½ lb AP <

Method

  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. M

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