Go Back
classic potato salad From The Jewish Kitchen
Print This Recipe

Classic Potato Salad

Creamy potato salad gets a kick of flavor from red wine vinegar, sweet pickle, Dijon mustard and scallions for the perfect balance of sweet and savory. Pack this for your next picnic or make a double batch for a barbecue.
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 2 lbs. small red bliss potatoes washed well
  • 2 tbsp. red wine vinegar
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 tbsp. Dijon mustard
  • 1/2 cup mayonnaise
  • 1/2 cup celery, diced
  • 1/4 cup chopped sweet pickles do not use relish
  • 3 scallions, thinly sliced
  • 1/2 cup chopped red pepper
  • 2 tbsp. fresh chopped parsley

Instructions

  1. Bring potatoes to a boil in a large pot and cover, stirring occasionally until a sharp knife inserted into a potato can pass through easily, approximately 25 - 30 minutes. Drain potatoes and rinse under very cold water. Let potatoes cool.
  2. Slice potatoes into large chunks and place in large serving bowl. Add vinegar, salt, and pepper and gently toss.
  3. In a medium bowl, whisk together mayo, mustard and parsley. Add to potatoes and gently combine.
  4. Combine chopped pickles, celery, red pepper and scallions in small bowl and add to potato mixture and toss gently.
  5. Refrigerate until ready to serve. Taste and adjust salt and pepper if needed.