Classic American Potato Salad
I spent years trying to recreate my grandmother's potato salad, the one that was always the first dish to disappear at every family reunion. After countless attempts and a phone call to my aunt who finally shared the secret (it is all about letting the potatoes cool completely before mixing), I finally made it. Now this recipe is my go-to for every summer gathering, and I am happy to share it with you.
Equipment
- large pot
- Medium saucepan
- Large mixing bowl
- Rubber spatula
Ingredients
For the Salad
- 3 pounds russet or Yukon gold potatoes peeled and cut into 3/4-inch cubes
- 6 large eggs
- 1 cup celery finely diced
- 1/2 cup red onion finely diced
- 1/3 cup dill pickle relish
- 2 tablespoons fresh parsley chopped
For the Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
For Garnish
- 1/2 teaspoon paprika for garnish
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium and simmer for 10 to 12 minutes until potatoes are fork-tender but not mushy. Drain and let cool completely.
- While potatoes cook, place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer eggs to an ice bath, then peel and chop into bite-sized pieces.
- In a large mixing bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Add the cooled potatoes, chopped eggs, celery, red onion, and pickle relish to the bowl with the dressing.
- Gently fold all ingredients together with a rubber spatula until evenly coated, being careful not to break up the potatoes too much.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld together.
- Before serving, give the potato salad a gentle stir, transfer to a serving bowl, garnish with chopped parsley and a sprinkle of paprika, and serve cold.
Notes
This recipe is perfect for home cooks planning summer cookouts, family gatherings, and potluck dinners who want to serve a traditional, crowd-pleasing side dish. It is ideal for both beginner and experienced cooks looking for an authentic, no-fuss potato salad that tastes like the one from childhood picnics.