Irma Rombauer's Classic Potato Salad
Published July 1, 1997
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SALAD
2 pounds boiling potatoes, scrubbed but not peeled
½ cup chicken, beef or vegetable broth
½ to 1 cup celery, chopped fine
1 bunch scallions, trimmed and cut in thin rounds, including some green
3 hard-cooked eggs, peeled and chopped
OPTIONAL TO TASTE
capers, pickles, olives, cucumbers
Salt, freshly ground pepper and cayenne pepper to taste
FOR THE BOILED DRESSING
1 large egg
¼ cup cider vinegar
½ to 1 teaspoon dry mustard
1 tablespoon sugar
½ teaspoon salt
2 tablespoons flour
¼ teaspoon paprika
½ cup cold water
2 tablespoons butter
OPTIONAL
⅓ to ½ cup sour cream, yogurt or heavy cream
Nutritional analysis per serving (6 servings)
34 grams carbs; 125 milligrams cholesterol; 254 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 4 grams fiber; 664 milligrams sodium; 8 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil and cook, uncovered, until just tender, about 15 minutes. Drain. Peel and cut into cubes or slices.
- Step 2
Put warm potato pieces in a serving bowl and mix with broth. Let stand for 30 minutes so broth can be absorbed.
- Step 3
Mix in celery, scallions and eggs. Add optional ingredients. Add salt, pepper and cayenne to taste.
- Step 4
To make the dressing, in the top of a double boiler, mix the egg and cider vinegar. In a small bowl, mix the dry mustard, sugar, salt, flour and paprika. Gradually blend in the cold water until smooth. Whisk into the egg and vinegar mix.
- Step 5
Cook over boiling water, stirring with a whisk until the dressing is thick and smooth, about 3 minutes. Remove from the heat and whisk in butter. Let cool slightly and thin with sour cream, yogurt or cream if desired. Mix well with potatoes and adjust seasonings. Serve immediately or cover and chill overnight.
Private Notes
Comments
I'm sure many people see the instruction for "boiled dressing" and recoil in horror, but this is actually easy to make and it approaches the Platonic ideal of potato salads: absolutely delicious. If you have a double boiler, this is an excellent use for it. There are dozens, maybe hundreds of recipes for potato salad on this site, many of which I make and really love. But this is the best by far.
This is absolutely the best potato salad imaginable, but instead of marinating in broth, I've used a vinaigrette. Either way is to die for. The boiled dressing is a delight.
The dressing was very good, and took very little time to make. It was quite similar to a boiled dressing that my ancient "Meda Givens Encyclopedia of Cooking" uses in a macaroni salad. The potato salad itself was only so-so. The half cup of broth made the cooked potatoes soggy and gloppy, giving the salad an unpleasant density and texture.
This is absolutely the best potato salad imaginable, but instead of marinating in broth, I've used a vinaigrette. Either way is to die for. The boiled dressing is a delight.
I'm sure many people see the instruction for "boiled dressing" and recoil in horror, but this is actually easy to make and it approaches the Platonic ideal of potato salads: absolutely delicious. If you have a double boiler, this is an excellent use for it. There are dozens, maybe hundreds of recipes for potato salad on this site, many of which I make and really love. But this is the best by far.