American-Style Potato Salad
This eggy potato salad gets crunch from onions and a creamy texture from a mustard and mayo dressing.
|1/2||medium red onion, finely chopped|
|2 pounds||medium waxy-style potatoes, quartered (6 to 8 potatoes)|
|2 stalks||celery (with leaves), chopped|
|1/4 cup||chopped fresh flat-leaf parsley|
|2 tablespoons||pickle relish|
|1 tablespoon||yellow mustard|
|juice from 1/2 a lemon|
|freshly ground pepper|
Soak the onions in a small bowl of cold water for 15 minutes. Drain.
Put the potatoes in a medium saucepan with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, lower the heat, and simmer until fork tender, about 8 minutes. Drain, transfer the potatoes to a large bowl, and mix with the onions and celery. Set aside to cool.
Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Drain and transfer the eggs to a bowl of ice water until cool, about 5 minutes. Peel and roughly chop the eggs.
Meanwhile, in a small bowl, whisk together the mayonnaise, parsley, relish, mustard, lemon juice, and 1 teaspoon salt. Carefully mix the mayonnaise into the potatoes with a rubber spatula. Add the eggs, taking care not to break them up too much. Season the salad with pepper to taste. Serve.