Classic American Potato Salad (Printable Page)
# What You Need:
→ Potatoes
01 -
2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
→ Dressing
02 -
2/3 cup (160 ml) mayonnaise
03 -
2 tbsp yellow mustard
04 -
1 tbsp apple cider vinegar
05 -
1/2 tsp kosher salt
06 -
1/4 tsp black pepper
07 -
1/2 tsp sugar
→ Vegetables
08 -
2 celery stalks, finely diced
09 -
1/2 small red onion, finely diced
10 -
1/4 cup (4 tbsp) chopped dill pickles or sweet relish (optional)
→ Eggs
11 -
3 large eggs, hard-boiled, peeled, and chopped
→ Garnish
12 -
2 tbsp chopped fresh chives or parsley
13 -
Paprika, for sprinkling
# How to Make It:
01 -
Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes or until potatoes are fork-tender. Drain and let cool slightly.
02 -
In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and sugar until smooth.
03 -
Add the warm potatoes to the dressing and gently toss to coat. Let sit for 5 minutes to absorb flavors.
04 -
Add celery, red onion, pickles (if using), and chopped eggs. Gently fold to combine, being careful not to break up the potatoes too much.
05 -
Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving for best flavor.
06 -
Just before serving, garnish with chopped chives or parsley and a sprinkle of paprika.
# Helpful Tips:
01 -
For extra tang, use a mix of yellow and Dijon mustard.
02 -
Red potatoes can be used for a firmer texture.
03 -
Swap pickles for relish for a sweeter touch.
04 -
For a lighter version, substitute half the mayo with Greek yogurt.
05 -
Pair with grilled meats, burgers, or sandwiches.