New England Potato Salad
US Cuisine This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
- 02
Peel the potatoes by scraping them lightly with a knife and cut them into ½ inch (1.25 cm) cubes.
- 03
Place potatoes in a large bowl and let them come to room temperature.
- 04
In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
- 05
Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.
- 06
Add salt and pepper to taste. Stir lightly to combine.
- 07
Place in large serving bowl and sprinkle with paprika.
- 08
Cover and refrigerate until ready to serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Alcinoe at en.wikibooks; view original image record .
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