Serious Potato Salad

By Jim Kennedy
June 30, 2018
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Author Notes:

Based on a Serious Eats recipe, this potato salad showcases the variety of potato you use, so choose carefully! It's a little more work than just boiling, but the flavor payout is worth it.

Jim Kennedy

Serves: 16
Prep time: 30 min
Cook time: 30 min

  • 4 pounds potatoes
  • 2 tablespoons sugar
  • 2 tablespoons kosher salt
  • 7 tablespoons rice wine vinegar, divided
  • 1 1/4 cups mayonnaise
  • 1 cup diced red onion
  • 3/4 cup diced celery
  • 6 scallions, sliced thinly
  • 3 tablespoons whole grain mustard
  • To Taste: salt and pepper
  1. Peel and cut potatoes in 3/4 inch cubes.
  2. Place in large pot with 2 quarts cold water, 2 tbsp sugar, 2 tbsp salt and 2 tbsp rice vinegar. Bring to a boil over high heat, then simmer until just tender, approximately 12 minutes.
  3. Drain and spread out on rimmed baking sheet in single layer. Sprinkle with 3 tbsp of rice vinegar. Let cool on counter for 30 minutes.
  4. In a large bowl place 2 tbsp rice wine vinegar, mayonnaise, mustard, red onion, celery and scallions. Mix thoroughly.
  5. Add potatoes. Coat with sauce, season to taste with salt and pepper. Refrigerate for at least 2 hours.

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