Ah, Classic American Potato Salad—creamy, tangy, and perfectly chilled, it’s a staple at picnics, barbecues, and family gatherings 🥔🥚🥗. Here’s a traditional recipe that’s reliably delicious:
Classic American Potato Salad
Servings: 6–8
Time: ~40 minutes
Ingredients
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3 lbs potatoes (Yukon Gold or red potatoes work best)
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3 large eggs
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1 cup mayonnaise
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2 tsp yellow mustard
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1 small onion, finely diced
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2–3 celery stalks, diced
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2 tbsp sweet pickle relish (optional)
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Salt & pepper, to taste
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Paprika, for garnish
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Fresh parsley, chopped (optional)
Instructions
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Cook the potatoes
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Peel (optional) and cut potatoes into 1–2 inch chunks.
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Boil in salted water until fork-tender (~10–15 minutes).
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Drain and let cool slightly.
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Cook the eggs
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Place eggs in a small pot, cover with water, bring to a boil.
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Boil 10 minutes, then cool in ice water. Peel and chop.
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Make the dressing
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In a large bowl, mix mayonnaise, mustard, salt, and pepper.
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Add sweet pickle relish if desired.
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Combine ingredients
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Add cooled potatoes, chopped eggs, onion, and celery to the bowl with dressing.
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Gently fold until everything is coated.
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Chill
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Cover and refrigerate at least 1 hour for flavors to meld.
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Serve
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Sprinkle with paprika and fresh parsley before serving.
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Pro Tips
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Texture: For chunkier salad, leave some potato pieces larger; for creamier, mash slightly.
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Flavor boost: Add a splash of apple cider vinegar or pickle juice for extra tang.
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Make ahead: Potato salad tastes even better after a few hours in the fridge.
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Variations: Add chopped dill pickles, green onions, or a few crispy bacon bits for extra flavor.
If you want, I can also give a lighter, “healthier” version of classic American potato salad that’s creamy but lower in mayo and calories—perfect for summer picnics.