Classic American Potato Salad

This creamy potato salad is inspired by family picnics and backyard barbecues when simple comfort food always brings people together. Cool and tangy with bits of crunchy celery and red onion, it is just the thing to take along for gatherings or make ahead for lazy weekend lunches.

I started making this version for my neighborhood’s Fourth of July picnic. Each year the bowl is scraped clean by the end of dinner—everyone goes back for seconds and even the picky eaters never complain

Ingredients

• Yukon Gold or Russet potatoes: Essential base for potato salad Choose firm potatoes that feel heavy for their size and avoid green spots
• Mayonnaise: Creamy main ingredient of the dressing Use full-fat for best taste and check for fresh smell
• Yellow mustard: Classic American tang Look for a bright yellow color and no separation in the bottle
• Apple cider vinegar: Lifts up the flavor Go for raw and unfiltered if possible for extra punch
• Kosher salt: Brings out all the flavors Large flakes are easier to control
• Black pepper: Adds a savory kick Fresh cracked tastes best
• Sugar: Balances tang with a hint of sweetness Check for dry flowing grains
• Celery: Brings crunch and freshness Pick firm stalks with no brown ends
• Red onion: Gives color and bite Use half an onion and dice very small for even texture
• Dill pickles or sweet relish: Optional but adds sharpness or sweetness to the final dish Bottled or homemade work well
• Large eggs: Adds richness and protein Look for clean shells and try to use week-old eggs for easier peeling
• Fresh chives or parsley: Brightens up the color Pick vibrant green fresh herbs with no wilting
• Paprika: Sprinkled over for a pop of color Use sweet paprika for traditional flavor

Step-by-Step Instructions

Cook the Potatoes:

Place potatoes in a large pot then fill with enough cold water to cover them by two inches Salt the water well Bring to a rolling boil over high heat then lower to a simmer for ten to twelve minutes until a knife slides through with almost no resistance Drain well and let them cool until just barely warm

Make the Dressing:

In a big mixing bowl whisk mayonnaise mustard apple cider vinegar kosher salt black pepper and sugar together Whisk until fully smooth and creamy

Toss Potatoes with Dressing:

Add warm drained potatoes directly to the dressing Gently toss to coat Let potatoes sit in the bowl for five minutes so they soak up the dressing and flavor

Mix in Vegetables and Eggs:

Gently fold in celery red onion dill pickles or relish if using and chopped eggs Do not mash the potatoes The goal is to keep everything in bite sized pieces with all ingredients distributed evenly

Adjust Seasoning and Chill:

Taste your salad Add more salt or pepper if you like Cover the bowl and refrigerate the salad for at least one hour so flavors meld

Garnish and Serve:

Right before serving sprinkle with chopped chives or parsley and a little paprika for that nostalgic look Serve cold for best taste

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My favorite part is the first spoonful when you catch both a creamy egg chunk and lots of tangy dressing I remember my grandmother always sneaking me a taste before taking the bowl out to the deck

Storage Tips

Potato salad tastes even better after it sits in the fridge for a few hours Store it in an airtight container and eat within three days for maximum freshness If your fridge is especially cold let it rest at room temperature for fifteen minutes before serving

Ingredient Substitutions

You can swap half the mayonnaise with plain Greek yogurt for a lighter salad If you want more tang use some Dijon mustard with the classic yellow Pickle fans can add extra chopped pickles or capers Red potatoes are another option for a firmer potato chunk

Serving Suggestions

Bring this salad to barbecues served with grilled chicken hot dogs or burgers It also pairs well with cold roast beef sandwiches egg salad or even as part of a vegetarian grain bowl Leftovers are fantastic beside seared fish or scooped over crunchy lettuce

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Cultural and Historical Context

Potato salad is a staple of American summer eating with roots in German and European immigrant cooking The blend of potatoes creamy mayo and tangy mustard became popular in the United States during the early twentieth century Every family puts its own spin on it but this version sticks to the classic flavors generations have loved

Recipe FAQs

→ What potatoes work best for American potato salad?

Yukon Gold or Russet potatoes are preferred for their creamy texture and ability to hold their shape when boiled.

→ Can I prepare potato salad in advance?

Yes, making it ahead and letting it chill develops flavors and improves texture. Refrigerate for at least one hour before serving.

→ Are eggs essential in this salad?

Eggs add richness and classic flavor, but you can omit them or substitute with extra vegetables if preferred.

→ How can I make the dressing lighter?

Replace half the mayonnaise with Greek yogurt for a lighter, tangier texture without losing creaminess.

→ What are suitable garnishes?

Fresh chives or parsley and a sprinkle of paprika add color and a fresh finish to the salad.

→ Can I use different kinds of mustard?

Combine yellow and Dijon mustard for extra tang or adjust to taste for your preferred flavor profile.