This classic potato salad is a creamy delight! Loaded with tender potatoes, crunchy celery, and a hint of mustard, it’s the perfect side dish for any barbecue or picnic.
Let’s face it, a good potato salad can make or break a gathering! I love adding a sprinkle of paprika on top for a little extra flavor—because who doesn’t want a pretty dish on their plate?
It’s super easy to make. Just boil the potatoes, mix in the other ingredients, chill, and you’re ready to impress your friends and family. Simple and tasty, just how we like it!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes are perfect for this salad due to their creamy texture. If you prefer a waxier potato, try red potatoes. They hold their shape well and add a nice color.
Mayonnaise: Classic mayonnaise is great, but if you’re looking for a lighter option, you can use Greek yogurt or a vegan mayo. It gives a similar creamy texture with fewer calories.
Mustard: Yellow mustard adds a tangy kick, but you can swap it for Dijon mustard for a sharper flavor. Just remember, Dijon is a bit more intense.
Celery: For crunch, celery is fantastic. If you want an alternative crunch, try diced pickles or bell peppers. They add a sweet touch to the salad!
Eggs: Hard-boiled eggs bring richness. If you’re avoiding eggs, you can omit them or substitute with chopped avocado for creaminess.
What’s the Best Way to Cook Potatoes for Salad?
Cooking potatoes properly is key to a great potato salad. You want them tender but not mushy. Here’s how:
- Start with cold water when placing the potatoes in the pot. It helps cook them evenly.
- Add salt to the water; it flavors the potatoes as they cook.
- Cook them until fork-tender, around 12-15 minutes. Check them after 10 minutes to prevent overcooking.
- Always cool the potatoes quickly under cold water after draining. This stops the cooking process.
Classic American Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds medium Yukon Gold or Russet potatoes (about 6-7 potatoes)
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3 celery stalks, finely chopped
- 1/2 cup finely chopped yellow onion
- 4 hard-boiled eggs, peeled and chopped
For the Garnish:
- Paprika, for garnish
- Fresh parsley or chives, chopped (optional garnish)
How Much Time Will You Need?
This delightful potato salad takes about 20 minutes to prepare and then you’ll want to chill it for at least 2 hours before serving, for a total of about 2 hours and 20 minutes. This gives the flavors time to blend perfectly together!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing and peeling the potatoes if you prefer (peeling is optional with Yukon Gold potatoes). Cut the potatoes into roughly 1-inch chunks to ensure even cooking. This size will make for tender bites in your salad.
2. Cook the Potatoes:
Place the potato chunks in a large pot and cover them with cold water. Don’t forget to 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 fork-tender but not falling apart, usually about 12-15 minutes.
3. Drain and Cool:
Once the potatoes are cooked, drain them and rinse under cold water to stop the cooking process. Let them cool while you prepare the dressing.
4. Make the Dressing:
In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper. This creamy mixture will give your salad that signature flavor.
5. Combine Ingredients:
Now that your potatoes are cool, gently add them to the bowl along with the chopped celery, chopped onion, and chopped hard-boiled eggs. Carefully fold everything together until the potatoes are well coated with the dressing. Be gentle so the potatoes don’t break apart too much!
6. Chill the Salad:
Cover the bowl and refrigerate the potato salad for at least 2 hours. This chilling time allows all the flavors to mingle and develop into something delicious.
7. Serve and Enjoy:
Before serving, sprinkle some paprika on top for a beautiful finish and, if you like, add some fresh parsley or chives as a garnish. Serve your salad chilled and enjoy this classic American dish with family and friends!
FAQ about Classic American Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are ideal for their texture, red potatoes work well too. They have a waxy texture that holds up nicely in salads.
How Long Can I Store Leftover Potato Salad?
You can store leftover potato salad in an airtight container in the fridge for up to 3-4 days. Just give it a good stir before serving again to bring back the creaminess!
Can I Make This Potato Salad Vegan?
Yes, you can! Simply use vegan mayonnaise and omit the hard-boiled eggs or substitute them with diced avocado for extra creaminess.
Can I Add Other Ingredients to Spice It Up?
Definitely! Feel free to customize your potato salad. You can add diced pickles, sweet relish, diced bell peppers, or even crispy bacon bits for extra flavor. Just keep proportions in mind to maintain the salad’s balance!
