American potato salad recipe
- Cuisine: USA
- Serves 6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
Potato salad with all the trimmings. The eggs, capers and pickles are a lovely addition to this American version of one of our favourite salads. Splash the still-hot potatoes with dry white wine to make this special just-warm potato salad.
Ingredients1kg new potatoes
⅓ cup dry white wine
½ cup vinaigrette
1 red onion, sliced into rings
1 stalk celery, sliced
2 dill pickles or gherkins, thinly sliced
1 tsp capers
4 boiled eggs, peeled, halved
2 tbsp chopped continental parsley
Salt and freshly ground black pepper, to season
½ cup homemade mayonnaise (optional)
PreparationScrub and simmer the potatoes gently until tender in salted water. Peel, if liked, and slice while still hot into a bowl. Sprinkle with the white wine, turning the potato slices carefully with a rubber spatula.
Sprinkle over the vinaigrette dressing and gently fold through the remaining ingredients. Season with salt and pepper. For a creamy finish, fold in homemade mayonnaise.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this American potato salad recipe then browse more USA recipes, salad recipes, side dish recipes, christmas recipes, margaret fulton christmas recipes, easy recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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