This recipe can easily be doubled. If only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
This variation of our All-American Potato Salad was published in our cookbook The Best Make-Ahead Recipe.
- Table salt
- distilled white vinegar
- sweet pickle relish
- minced red onion
- minced fresh parsley leaves
- celery seed
- powdered mustard
- Ground black pepper
White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that’s not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.
- Table salt
- bay leaf
- Ground black pepper
Love potato pancakes but hate the tedious steps of peeling, shredding, and squeezing excess moisture from the potatoes? The Cook’s Country team discovered that frozen shredded hash-brown potatoes are a surprisingly effective shortcut. Don’t want to fry potato pancakes on the stovetop? A preheated oiled baking sheet delivers almost as much crispness, with far less mess.
- vegetable oil
- frozen shredded hash-brown potatoes
- unsalted butter
- large egg
- cornstarch
- salt
- pepper
The cooking time will vary depending on the size of the potatoes. Large potatoes (about 2 1/2 inches in diameter will require the full 18 minutes; potatoes that are less than 1 inch in diameter may be done in just 8 minutes.
- unsalted butter
- Table salt and ground black pepper
CALORIES 190(29% from fat); FAT 6.1g (sat 3.8g,mono 1.6g,poly 0.2g); PROTEIN 4.4g; CHOLESTEROL 17mg; CALCIUM 31mg; SODIUM 454mg; FIBER 1.9g; IRON 1.5mg; CARBOHYDRATE 28.8g
- Cooking spray
- 2% reduced-fat milk
- salt
- ground white pepper
This recipe showcases two prized ingredients from Frances Provence region: aromatic herbes de Provence and coarse sea salt. The preparation is simple, with a minimum of ingredients, and the results are sublime.
- Tbs. olive oil
- Tbs. herbes de Provence
- Tbs. sea salt
- Tbs. coarse sea salt
- bay leaves
- baby red potatoes
- Tbs. olive oil
CALORIES 172(29% from fat); FAT 5.5g (sat 0.8g,mono 3.8g,poly 0.7g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; CALCIUM 24mg; SODIUM 353mg; FIBER 3g; IRON 1.4mg; CARBOHYDRATE 27.8g
- Cooking spray
- chopped fresh chives
- white wine vinegar
- Dijon mustard
- chopped fresh tarragon
CALORIES 96(27% from fat); FAT 2.9g (sat 1.7g,mono 0.6g,poly 0.1g); PROTEIN 3.5g; CHOLESTEROL 8mg; CALCIUM 37mg; SODIUM 159mg; FIBER 0.9g; IRON 0.7mg; CARBOHYDRATE 13.6g
- olive oil
- Cooking spray
- fat-free milk
- butter
- black pepper