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Classic American Potato Salad

Classic American Potato Salad
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Classic American Potato Salad is a creamy, tangy, and crunchy side dish perfect for picnics and BBQs. Combining tender potatoes with a luscious mayonnaise and mustard dressing, crunchy celery and red onions, and protein-rich hard-boiled eggs, this easy-to-make recipe offers nostalgic flavors and a satisfying texture that delights all crowds.

Ingredients

Scale

Potatoes

  • 2 pounds Yukon Gold or Russet potatoes, peeled and chopped into chunks

Dressing

  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar or white vinegar
  • Salt, to taste
  • Black pepper, to taste

Vegetables and Add-ins

  • 2 stalks celery, diced
  • 1/2 cup red onion, finely diced
  • 4 hard-boiled eggs, peeled and chopped
  • Fresh parsley or dill (optional), chopped for garnish

Instructions

  1. Prepare the Potatoes: Wash and chop the potatoes into evenly sized chunks to ensure uniform cooking. Boil them in salted water for 10 to 15 minutes, or until just fork-tender. Drain well and let them cool slightly to prevent a watery salad.
  2. Cook and Chop the Eggs: Place eggs in boiling water and cook for about 10 minutes to hard boil. Cool in ice water, peel, and chop into bite-sized pieces to add richness and texture to the salad.
  3. Prepare the Vegetables: Finely dice the celery and red onion, ensuring their crunch and bite are evenly distributed without overpowering the salad.
  4. Make the Dressing: In a large bowl, whisk together mayonnaise, yellow mustard, vinegar, salt, and black pepper until smooth and well blended. This creates the creamy, tangy base of the salad.
  5. Combine Everything: Add the warm potatoes, chopped eggs, celery, and onions to the dressing. Gently fold to combine, keeping potatoes mostly intact. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
  6. Chill and Serve: Refrigerate the salad for at least one hour before serving to allow flavors to meld and the dressing to thicken, enhancing taste and texture.

Notes

  • Use slightly warm potatoes to help them absorb the dressing flavors more deeply.
  • Fold ingredients gently to avoid turning potatoes mushy.
  • Season in layers: salt the boiling water and taste the dressing separately.
  • Add dressing gradually to prevent a soggy salad.
  • Chill for at least an hour for best flavor.

Nutrition

Keywords: Classic American Potato Salad, picnic side dish, BBQ side dish, creamy potato salad, easy potato salad, summer salad

Find it online: https://lillysplate.com/classic-american-potato-salad/