A so-called American potato salad is made with mayonnaise instead of the vinaigrette the French traditionally use, and a little diced celery is added for crunch. Buy large potatoes, to cut down on peeling time. This is usually tossed but looks more elegant left layered.
– 3 pounds red or white waxy potatoes.
– 3 tablespoons chopped fresh parsley, chopped at the last minute.
– ¾ cup mayonnaise, homemade or purchased.
– 1 tablespoon red or white wine vinegar if using bottled mayonnaise, or more as needed.
– 1 red onion, minced.
– 3 stalks celery, halved lengthwise and cut into ⅓-inch cubes (about 1 cup).
Step 1:Put the potatoes in a pot with cold water to cover and bring to a gentle simmer. Simmer for about 35 minutes, or until the potatoes can be easily pierced with a paring knife. Drain in a colander, rinse with cold water to make them easier to handle, and then pull away the peel in strips by pinching it between your thumb and a paring knife. Let the potatoes cool completely.
Step 2:If using purchased mayonnaise, in a small bowl, stir together the mayonnaise and vinegar to taste. Slice the potatoes into ⅓-inch-thick rounds. In a bowl, layer the potato slices with the mayonnaise, onion, celery, and salt and pepper to taste.