Classic American Potato Salad (Print Version)
Tender potatoes, eggs, and celery in a creamy mustard-mayo sauce. Perfect for gatherings or picnics.
# Ingredients:
→ Potatoes
01 -
900 g Yukon Gold or Russet potatoes, peeled and cut into 2.5 cm chunks
→ Dressing
02 -
160 ml mayonnaise
03 -
2 tablespoons yellow mustard
04 -
1 tablespoon apple cider vinegar
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon ground black pepper
07 -
1/2 teaspoon sugar
→ Vegetables
08 -
2 celery stalks, finely diced
09 -
1/2 small red onion, finely diced
10 -
4 tablespoons chopped dill pickles or sweet relish (optional)
→ Eggs
11 -
3 large eggs, hard-boiled, peeled, and chopped
→ Garnish
12 -
2 tablespoons chopped fresh chives or parsley
13 -
Paprika, for sprinkling
# Steps:
01 -
Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, reduce to a simmer, and cook for 10–12 minutes until potatoes are fork-tender. Drain and set aside to cool slightly.
02 -
In a large mixing bowl, whisk mayonnaise, yellow mustard, apple cider vinegar, salt, black pepper, and sugar until the mixture is smooth.
03 -
Add the warm potatoes to the prepared dressing. Gently toss to coat all pieces evenly and let rest for 5 minutes to absorb the flavors.
04 -
Fold in diced celery, red onion, chopped pickles or relish (if using), and chopped hard-boiled eggs. Mix gently to avoid breaking up the potatoes.
05 -
Taste and adjust seasoning as needed. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
06 -
Before serving, top with fresh chives or parsley and sprinkle with paprika for color.
# Notes:
01 -
For a tangier result, use a mixture of yellow and Dijon mustard.
02 -
Red potatoes can provide a firmer texture if preferred.
03 -
Sweet relish can be substituted for pickles for added sweetness.
04 -
Replace half the mayonnaise with Greek yogurt for a lighter version.
05 -
Pairs well with grilled meats, burgers, or sandwiches.