Classic American Potato Salad

Classic American potato salad is my go-to side dish when I need something everyone will devour at summer gatherings. It is creamy with just the right amount of tang and crunch thanks to tender potatoes and a vibrant mustard-mayo dressing. Bringing this to the table always reminds me of backyard barbecues from my childhood where the bowl of potato salad was the first thing to disappear.

I first made this on a whim with extra potatoes and it instantly hit that nostalgic note every barbecue craves. Now it is impossible to picture a summer celebration without it.

Ingredients

• Yukon Gold or Russet potatoes: provides a fluffy yet sturdy base that holds its shape opt for firm smooth potatoes without any green spots
• Mayonnaise: the foundation of creaminess in the dressing for a truly classic flavor choose a rich high quality mayo
• Yellow mustard: supplies the signature tang and golden color I love using classic yellow but you can mix in a swirl of Dijon too
• Apple cider vinegar: sharpens and brightens the dressing use a raw unfiltered type for more complex flavor
• Kosher salt and black pepper: these basic seasonings are key to bringing out the flavors start with a little and add more to taste
• Sugar: just a touch to balance the vinegar and mustard a natural cane sugar gives the best subtle sweetness
• Celery: adds crunch and freshness in every forkful choose crisp stalks with no wilting or browning
• Red onion: brings a gentle bite and pop of color I look for onions with tight shiny skins
• Chopped dill pickles or sweet relish (optional): for a tangy or sweet twist choose a favorite style or leave it out for a traditional take
• Hard-boiled eggs: make the salad heartier and add creamy texture use very fresh eggs for firm whites and bright yolks
• Fresh chives or parsley for garnish: sprinkle for color and fresh flavor always use freshly chopped herbs here
• Paprika for garnish: gives that classic barbecue look use sweet paprika for subtle warmth or go for smoked for an extra layer

Step-by-Step Instructions

Prep and Boil Potatoes:

Place your peeled and chunked potatoes into a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat then reduce to a gentle simmer. Let potatoes cook for ten to twelve minutes until a fork pierces them easily but they do not fall apart. Drain and spread out on a tray or in your colander to cool just until warm but not hot.

Whisk the Dressing:

While the potatoes simmer use a large mixing bowl to whisk together mayonnaise yellow mustard apple cider vinegar salt pepper and sugar. Whisk until the mixture is smooth and creamy with no streaks remaining.

Combine Potatoes and Dressing:

Add your warm potatoes straight from the colander to the bowl of dressing. Gently toss until every chunk is thoroughly coated in the flavorful sauce. Let this mixture rest for about five minutes so the potatoes soak up all those good flavors.

Fold in Vegetables and Eggs:

Once the potatoes have absorbed some dressing add the diced celery red onion pickles or relish if you like and the chopped hard-boiled eggs. Using a large spatula or spoon fold everything together delicately so the potatoes stay mostly in large pieces and do not mash.

Chill and Marinate:

Taste the salad for seasoning and add more salt or pepper if you want. Cover the bowl tightly and refrigerate for at least one hour. This step lets all the flavors meld into each other and the salad become properly cold.

Garnish and Serve:

Just before serving transfer to a serving bowl. Sprinkle with freshly chopped chives or parsley and dust lightly with paprika for a vibrant finish.

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I always look forward to adding the celery because its refreshing crunch reminds me of how my aunt used to slip in extra just for me. Every time we made this as a family my cousins and I would argue over who got the most eggs in their scoop.

Storage Tips

Store any leftover potato salad in an airtight container in the refrigerator. It keeps well for up to three days and actually tastes even better the next day as the flavors have more time to blend. Avoid freezing as the texture of potatoes and mayo can become watery and less appetizing after thawing.

Ingredient Substitutions

If you are out of yellow mustard swap in Dijon for a spicier edge or use half sour cream or Greek yogurt for a lighter dressing. Red potatoes are a worthy substitute if you prefer salad with firmer chunks that hold up to mixing. For an extra pop you could also mix in a handful of sliced green onions in place of chives.

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Serving Suggestions

Classic American potato salad pairs beautifully with anything hot off the grill. Serve alongside burgers ribs grilled chicken or even sandwiches for a dose of nostalgia. For a simple lunch try scooping some onto greens for a quick potato salad bowl topped with extra herbs.

Cultural Note

Potato salad traveled to America with European immigrants and quickly became a recipe for family and community gatherings. Over time regional touches emerged from adding pickles and eggs to playing with different mustards. This dish holds a special place in many American picnics and summer potlucks rarely missing from celebrations big or small.

Recipe FAQs

→ What kind of potatoes work best?

Yukon Gold or Russet potatoes are ideal because they hold their shape and absorb the dressing well, creating a creamy texture.

→ Can I substitute mayonnaise?

Yes, for a lighter dish, swap half of the mayonnaise with Greek yogurt or use light mayonnaise as needed for taste and texture.

→ Should potatoes be mixed in warm or cold?

Add potatoes while still slightly warm to help them absorb the flavors of the dressing more effectively.

→ How long should potato salad be chilled?

Refrigerate for at least 1 hour before serving to allow the flavors to meld and the salad to set properly.

→ Are there ingredient variations?

Try adding dill, swapping pickles for relish, using red potatoes for more firmness, or mixing in Dijon mustard for extra tang.