All-American Potato Salad for Two
By Kath Dedon
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Lately I have been craving potato salad. Maybe it’s because it’s almost the 4th of July so you could say it’s potato salad season. But I did not want to make a big batch of potato salad for just the two of us. Leave it to America’s Test Kitchen to come to the rescue. I made their All-American Potato Salad from The Complete Cooking for Two Cookbook.
The recipe was so similar to the potato salad that I have made for years. I didn’t need to make many changes. I like to pour dill pickle juice over the hot cooked potatoes to give them more flavor. ATK used vinegar in the same way. I used both pickle juice and vinegar for this recipe.
The original recipe uses sweet pickle relish. I like sweet relish but Bob really hates it so I used dill pickle relish which worked fine. Use whichever one you prefer.
Working with small quantities, the recipe seemed easier than making enough to serve 8 – 10. It took less than an hour start to finish. It’s supposed to chill in the refrigerator for at least an hour, so it could be made early in the day before the house heats up. The only thing I had to do at dinner time was to cook some chicken and toss a Dedon House Salad.
If you’re cooking for a small household, give this All-American Potato Salad for Two a try. It’s a perfect classic potato salad and you won’t have a lot of leftovers. And it’s SO much better than your average supermarket deli potato salad. You can’t beat homemade!
P.S. The little bit that was leftover was delicious for breakfast!
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All-American Potato Salad for Two
(Adapted from a recipe in America’s Test Kitchen’s The Complete Cooking for Two Cookbook)
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Serves 2 – 3
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1 pound russet potatoes, peeled and cut into 3/4-inch pieces
1 tablespoon kosher salt
1 tablespoon dill pickle juice
1 tablespoon distilled white vinegar
¼ cup mayonnaise
1 small celery rib, minced (about 1/3 cup)
1½ tablespoons dill pickle relish (or sweet relish, if you prefer)
1 small shallot, minced (about 2 tablespoons)
1 tablespoon minced fresh parsley
½ teaspoon dry mustard
½ teaspoon celery seeds
1 large hard-cooked egg, cut into ¼-inch pieces
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1. Put the potatoes in a medium pot and add water so they are covered by one inch. Bring to a boil, stir in the tablespoon of salt, and then reduce heat to simmer for 6 – 8 minutes, until tender.
2. Drain the potatoes and put them in a bowl. Pour the dill pickle juice and vinegar over them and gently stir with a spatula to distribute the juice and vinegar. Let the potatoes cool for about 20 minutes.
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3. While the potatoes are cooling, make the dressing. Stir the mayonnaise, minced celery, pickle relish, minced shallot, minced parsley, dry mustard and celery seeds together.
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4. After the potatoes have cooled for about 20 minutes, gently stir the dressing and the hard-cooked egg into the potatoes. Refrigerate for at least an hour before serving.
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In the kitchen with Kath 
Hi, check your email, as I had a question about the photo. Thanks.