American Potato Salad II
If you are looking for a reliable salad recipe, this American Potato Salad II is one to keep: 10 ingredients, 5 simple steps, ready in roughly under an hour. Nothing about the method is tricky; follow the steps in order and it turns out the same every time. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Easy
Ingredients
- 3 lb Small white potatoes, use waxy or red potatoes
- Salt
- To taste Pepper
- 5 large Hard boiled eggs, chopped
- 1 medium Red onion, chopped finely
- 2 tbsp Chopped sweet basil leaves
- 1 cup Corn
- ½ cup Freshly-squeezed lemon juice, from 2–3 lemons
- ½ cup Extra Virgin Olive Oil
- 2 tbsp Pasta seasoning
Method
- Place potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, and cook for 15–20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
- Place the chopped eggs in a large bowl.
- Sauté the onions until light golden brown and add to the bowl with the eggs.
- When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.
- In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 30 minutes before eating.
Tips for the best American Potato Salad II
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for small white potatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make American Potato Salad II ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this American Potato Salad II recipe medium to make?
It is rated medium: 10 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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