rosanne cash’s potato salad

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Rosanne Cash’s Americana Potato Salad
Adapted from Bon Appetit

This, to me, is the most American of potato salads — cluttered, crunchy and bright, and so busy, it seems only the kitchen sink was left out. Be warned, however, make this for one picnic and prepare to feel unwelcome if you don’t bring it to all that follow. It forms something of a habit, quickly.

New note, 6/6/15: I hadn’t made this in a couple summers and did so today for a crowd. I found that I could scale it 150% (i.e. 4 1/2 pounds potato) and not increase the dressing at all and it was still lovely and well-dressed. I’d say the amount as written below is better for people who like a huge amount of dressing with their potato salad.

Serves at least 8

3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste

Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.

Do ahead: Vegetables and dressing can be prepared and stored separately a day or two in advance. Mix and let stand at room temperature one hour before serving.

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