This classic American potato salad is creamy and comforting! Made with tender potatoes, mayo, and a hint of mustard, it’s perfect for picnics or BBQs.
Honestly, I believe this potato salad has magical powers. It always seems to vanish at gatherings! I love adding a sprinkle of paprika on top for extra flair.
It’s easy to whip up in just a short time, and you can customize it with celery or pickles if you like. Trust me, your taste buds will be thanking you later!
Key Ingredients & Substitutions
Potatoes: Yukon Gold is my favorite for its buttery flavor and creaminess, but red potatoes work too. If you need to save time, you can use pre-diced potatoes from the store.
Mayonnaise: Regular mayo offers a classic taste. For a healthier option, consider Greek yogurt or avocado mayo. If you’re dairy-free, use a vegan mayo to keep it creamy.
Eggs: They add richness and texture. If you’re vegan or allergic, you can skip them altogether or substitute with cubed tofu for added protein.
Mustard: Yellow mustard is traditional, but you can use dijon for a sharper taste. If you don’t like mustard, just leave it out, and the salad will still be delicious!
Herbs & Veggies: Fresh parsley adds brightness. You can also use dill or green onions. Celery adds crunch; you can substitute it with bell peppers for a different texture.
How Do I Boil Potatoes Perfectly for Salad?
Cooking potatoes properly is important for great texture. Here’s how to get it right:
- Start with cold water. Place the diced potatoes in a pot and cover them with cold water.
- Add a pinch of salt for flavor and bring the water to a boil over medium-high heat.
- Cook until the potatoes are just tender when pierced with a fork, about 10-12 minutes. They should hold their shape but not be mushy.
- Drain them and let them cool completely before mixing them into the salad. This helps to prevent them from becoming soggy.
By following these tips, your potato salad will have the perfect mix of creamy and chunky textures!
Classic American Potato Salad – Easy & Creamy
Ingredients You’ll Need:
For the Salad:
- 3 pounds Yukon Gold or red potatoes, peeled and diced into 1-inch pieces
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons dill pickles, finely chopped (optional)
- 1 tablespoon apple cider vinegar or white vinegar
- Salt and black pepper to taste
- Paprika for garnish (optional)
How Much Time Will You Need?
This classic potato salad recipe takes about 20 minutes of prep time, plus about 30 minutes for cooking and cooling the ingredients. Finally, allow at least 1 hour to chill in the refrigerator before serving. In total, you’re looking at about 2 hours for a delicious and creamy potato salad!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the diced potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring everything to a boil over medium-high heat. Cook the potatoes until they are just tender when you poke them with a fork, which should take about 10-12 minutes. Once done, drain the potatoes and set them aside to cool.
2. Hard Boil the Eggs:
While your potatoes are cooking, place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then cover the saucepan and remove it from heat. Let the eggs sit for 10-12 minutes in the hot water. After that, drain the eggs and transfer them to an ice bath to cool. Once cool, peel the eggs and chop them roughly.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, vinegar, salt, and pepper. Stir everything together until it’s nicely blended.
4. Combine Everything Together:
Now, it’s time to add the cooled potatoes, chopped eggs, chopped celery, red onion, parsley, and dill pickles (if you’re using them) to the bowl with the dressing. Gently fold everything together until well combined, being careful not to break up the potatoes too much.
5. Taste and Adjust:
Give your potato salad a taste and adjust the seasoning if needed. You might want to add a little more salt, pepper, or vinegar based on your preferences.
6. Chill the Salad:
Cover the potato salad with plastic wrap or a lid and refrigerate it for at least 1 hour. This allows all the flavors to meld together and makes it super refreshing!
7. Serve and Enjoy:
When you’re ready to serve, sprinkle a little paprika on top for a pop of color and a touch of flavor, if you’d like. Enjoy your creamy, flavorful classic American potato salad chilled, perfect for picnics, potlucks, and BBQs!
FAQ for Classic American Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are favorites for their texture, you can also use russet potatoes. Just keep in mind that russets are starchier and may become mushy if overcooked.
How Long Can I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to stir gently before serving again, as the ingredients may settle.
Can I Make This Potato Salad Vegan?
Yes! To make a vegan version, simply substitute the mayonnaise with a vegan mayo alternative and skip the eggs. You can also add extra veggies or chickpeas for added texture and protein.
How Can I Add More Flavor to My Potato Salad?
For an extra flavor kick, consider adding chopped herbs like dill or chives, or mix in a hint of garlic powder or smoked paprika. You can also add diced bell peppers or olives for a twist!
