Classic American Potato Salad (Printable Version)

Creamy salad with potatoes, eggs, celery, and a tangy dressing. Ideal for picnics, easy to make, serves six.

# What You'll 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

# Steps to Follow:

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.

# Additional Tips::

01 -
  • Ready in under forty minutes for last-minute get-togethers
  • Uses ingredients you probably already have at home
  • Perfect balance of creamy, tangy, and crunchy for every bite
  • Naturally gluten-free and easy to make vegetarian
02 -
  • Rich in fiber from potatoes and celery
  • A classic side for every summer barbecue spread
  • Gluten-free and easily made egg-free or lower fat
03 -
  • Make sure the potatoes are still a little warm when you mix them with the dressing. This helps them soak up all the flavor
  • Use a gentle touch when mixing to keep some potato chunks intact for the best texture
  • Letting your salad chill before serving not only helps the flavors meld but makes for a firmer salad that is easier to scoop and serve

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