American

American Potato Salad I

This is the quintessential American potato salad — creamy, tangy, and packed with classic mix-ins that have graced backyard cookouts, church potlucks, and Fourth of July spreads for generations. Tender chunks of boiled potato are folded into a zippy mayonnaise-and-mustard dressing sharpened with a splash of white vinegar, then studded with crisp diced celery, sweet onion, chopped hard-boiled eggs, and sweet pickle relish. A dusting of paprika on top gives it the finishing touch every deli counter knows well. Best made a few hours ahead to let the flavors meld, this is an effortlessly crowd-pleasing side dish that pairs perfectly with grilled meats, burgers, or fried chicken.

⏱️ 40 min🍽️ 8 servings

Ingredients

8 servings

potatoes — 6 whole (boiled in salted water until just tender, cooled completely, peeled and diced into ¾-inch cubes)
mayonnaise — 1 cup
yellow mustard — 2 tbsp (or Dijon for a sharper flavour)
white vinegar — 1 tbsp (or apple cider vinegar)
celery — 2 whole (finely diced)
white onion — 0.50 whole (finely diced; soak in cold water 10 min for milder flavour)
eggs — 3 whole (hard-boiled, peeled, and roughly chopped)
sweet pickle relish — 0.25 cup (drained; or substitute finely chopped sweet gherkins)
Salt — 1 tsp (plus more to taste)
black pepper — 0.25 tsp (freshly ground)
paprika (dusted over the top just before serving)

Instructions

Place the potatoes (skin-on) in a large pot and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a steady medium simmer. Cook until the potatoes are just tender when pierced with a knife — about 15–20 minutes, depending on size. Do not overcook or they will fall apart in the salad. Drain and spread on a tray to cool completely to room temperature, then refrigerate until cold (at least 30 minutes). Once cold, peel and dice into ¾-inch (2 cm) cubes.(20 min)
While the potatoes are cooling, prepare the dressing. In a large mixing bowl whisk together the mayonnaise, yellow mustard, white vinegar, salt, and black pepper until smooth and fully combined.(3 min)
Add the diced cold potatoes to the dressing bowl. Fold gently with a rubber spatula, turning to coat each piece without breaking them up.(2 min)
Add the diced celery, diced white onion, chopped hard-boiled eggs, and sweet pickle relish. Fold again until everything is evenly distributed. Taste and adjust salt and pepper as needed.(5 min)
Transfer the potato salad to a serving bowl. Smooth the top and dust generously with paprika for the classic finish. Cover tightly and refrigerate for at least 1 hour before serving — the salad is best after 2–4 hours when the potatoes have absorbed the dressing.(5 min)

Notes & Tips

(1) Potato choice matters — use waxy or all-purpose potatoes (Yukon Gold, red-skinned) for a salad that holds its shape; starchy Russets will absorb more dressing and give a creamier but softer result. (2) Dressing the potatoes while slightly warm (not hot) helps them absorb flavor — fold in the dressing as soon as the potatoes reach room temperature, then chill. (3) Meal Type: Side Dish. (4) Make-ahead friendly: keeps covered in the refrigerator for up to 3 days. Do not freeze. (5) Swap yellow mustard for Dijon for a tangier, more complex dressing. (6) For added richness, replace 2–3 tablespoons of mayonnaise with sour cream. (7) Dietary note: contains eggs (in mayonnaise and hard-boiled eggs) and mustard allergens. (8) Classic pairings: grilled burgers, BBQ ribs, fried chicken, corn on the cob.

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American Potato Salad I

⏱️ 40 min🍽️ 8 servings

Instructions

Place the potatoes (skin-on) in a large pot and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a steady medium simmer. Cook until the potatoes are just tender when pierced with a knife — about 15–20 minutes, depending on size. Do not overcook or they will fall apart in the salad. Drain and spread on a tray to cool completely to room temperature, then refrigerate until cold (at least 30 minutes). Once cold, peel and dice into ¾-inch (2 cm) cubes.(20 min)

While the potatoes are cooling, prepare the dressing. In a large mixing bowl whisk together the mayonnaise, yellow mustard, white vinegar, salt, and black pepper until smooth and fully combined.(3 min)

Add the diced cold potatoes to the dressing bowl. Fold gently with a rubber spatula, turning to coat each piece without breaking them up.(2 min)

Add the diced celery, diced white onion, chopped hard-boiled eggs, and sweet pickle relish. Fold again until everything is evenly distributed. Taste and adjust salt and pepper as needed.(5 min)

Transfer the potato salad to a serving bowl. Smooth the top and dust generously with paprika for the classic finish. Cover tightly and refrigerate for at least 1 hour before serving — the salad is best after 2–4 hours when the potatoes have absorbed the dressing.(5 min)

Notes & Tips

(1) Potato choice matters — use waxy or all-purpose potatoes (Yukon Gold, red-skinned) for a salad that holds its shape; starchy Russets will absorb more dressing and give a creamier but softer result. (2) Dressing the potatoes while slightly warm (not hot) helps them absorb flavor — fold in the dressing as soon as the potatoes reach room temperature, then chill. (3) Meal Type: Side Dish. (4) Make-ahead friendly: keeps covered in the refrigerator for up to 3 days. Do not freeze. (5) Swap yellow mustard for Dijon for a tangier, more complex dressing. (6) For added richness, replace 2–3 tablespoons of mayonnaise with sour cream. (7) Dietary note: contains eggs (in mayonnaise and hard-boiled eggs) and mustard allergens. (8) Classic pairings: grilled burgers, BBQ ribs, fried chicken, corn on the cob.