This Classic American Potato Salad is creamy, tangy, and oh-so-easy to make! With tender potatoes, crunchy celery, and a delicious dressing, it’s a picnic must-have.
Honestly, who can resist a big scoop of potato salad? It pairs perfectly with burgers, hot dogs, or even just on its own. Trust me, I make this whenever I need some comfort food!
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are my favorite for their buttery texture, but you can use Russet potatoes too. If you’re looking for a lighter option, try using waxy potatoes like red or fingerling.
Mayonnaise: While traditional mayonnaise is creamy and tangy, Greek yogurt can be a healthier substitute. It keeps the texture smooth while adding protein!
Dijon Mustard: Dijon is fantastic for a flavor kick. However, yellow mustard works if you want a milder taste. You can also skip it if mustard isn’t your thing.
Sweet Pickle Relish: If you prefer less sweetness, consider using dill pickle relish instead. You could finely chop pickles as an alternative as well!
How Do I Cook Potatoes Perfectly for Salad?
Cooking potatoes properly is key to getting that nice, fluffy texture. Follow these steps to ensure they turn out great:
- Start with cold water: Place diced potatoes in a pot and cover with cold water. This helps them cook evenly.
- Add salt early: Adding a pinch of salt to the water boosts flavor as they cook.
- Monitor doneness: Keep an eye on them! Test with a fork after about 10 minutes. You want them tender but not mushy.
- Cool down: Drain the potatoes and let them cool completely before mixing to avoid a mushy salad.
These steps will help keep your potato salad in perfect shape!
Classic American Potato Salad
Ingredients You’ll Need:
- 3 pounds Yukon Gold or Russet potatoes
- 1 1/2 cups mayonnaise
- 2 tablespoons Dijon mustard
- 3 large hard-boiled eggs, chopped
- 1 cup celery, finely chopped
- 1/2 cup sweet onion, finely chopped (or green onions)
- 1/4 cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper, to taste
- Paprika for garnish
- Fresh parsley (optional), chopped for garnish
How Much Time Will You Need?
This potato salad takes about 20 minutes of active prep time. Allow for at least 2 hours of chilling time in the refrigerator to let the flavors blend. So, plan for a total of around 2 hours and 20 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing and peeling the potatoes. Cut them into roughly 1-inch cubes for even cooking. This size helps them become tender without getting mushy.
2. Cook the Potatoes:
Place the cubed potatoes in a large pot and cover them with cold water by about an inch. Add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and let it simmer. Cook the potatoes until they are tender when pierced with a fork, around 10-15 minutes. Be careful not to overcook them; you want them firm but soft!
3. Drain and Cool:
Once the potatoes are done, drain them in a colander and set them aside to cool to room temperature. This cooling step is important for a great potato salad!
4. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Stir the mixture well until it’s nice and smooth.
5. Combine Ingredients:
Once the potatoes have cooled, add them to the bowl along with the chopped hard-boiled eggs, chopped celery, sweet onion, and pickle relish. Gently fold all the ingredients together so that everything is evenly coated in the creamy dressing.
6. Adjust the Seasoning:
Taste your salad and adjust the seasoning if needed. You can add a bit more salt or pepper to suit your taste!
7. Chill the Salad:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. This chilling period allows the flavors to meld beautifully.
8. Serve and Enjoy:
Before serving, sprinkle the top with paprika and garnish with chopped parsley if you like. Serve the potato salad cold or at room temperature, either with a picnic or any delicious meal!
Enjoy your classic American potato salad!
Frequently Asked Questions
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are excellent choices, you can also use other waxy potatoes like red or fingerling potatoes. Just ensure they are cut into similar sizes for even cooking.
How Can I Make This Potato Salad Healthier?
If you’re looking for a lighter version, try substituting Greek yogurt for some or all of the mayonnaise. It adds creaminess without all the calories. You can also add more veggies, like diced bell peppers or cucumbers for extra crunch and nutrition!
Can I Make This Salad Ahead of Time?
Yes, definitely! Potato salad can be made a day in advance. Just store it in the refrigerator in an airtight container. It actually tastes better after the flavors have had more time to meld!
How Do I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Stir gently when you’re ready to serve again, as it may separate slightly over time.
