This classic American potato salad is creamy, tangy, and packed with flavors! Made with tender potatoes, crunchy celery, and a special dressing, it’s perfect for picnics and barbecues.
I love making this salad on sunny days. It’s so easy to whip up, and leftovers? They never last long! I usually find myself sneaking bites before dinner. Who can resist? 😂
Key Ingredients & Substitutions
Red Potatoes: These are perfect for potato salad because they hold their shape well. If you can’t find red potatoes, fingerling or Yukon Gold potatoes work as great alternatives. Just avoid russets, as they can get too mushy.
Mayonnaise: This gives the salad its creamy texture. If you’re looking for a lighter option, consider using Greek yogurt or a plant-based mayonnaise. I sometimes mix half mayo with half yogurt for a tangy twist!
Mustard: Yellow mustard adds a nice tang. If you prefer a milder flavor, Dijon mustard is a suitable substitute. It’s more sophisticated and flavorful!
Hard-Boiled Eggs: They add richness and protein. If you’re looking for a vegan option, consider leaving them out or using tofu for texture.
Celery: Adds crunch! In case you dislike celery, chopped pickles or cucumbers can be used instead for that extra bite.
How Do You Prevent the Potatoes from Getting Mushy?
To keep your potatoes perfectly tender, follow these simple steps:
- Start with cold water in the pot. This helps them cook evenly.
- Cut your potatoes into uniform chunks so they cook at the same rate.
- Don’t overcook! Start checking them around the 10-minute mark. They should be fork-tender but not falling apart.
Once cooked, draining and spreading them on a baking sheet helps them cool down quickly, preventing further cooking. This way, your potato salad will have the ideal texture!
Best Classic American Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds red potatoes, washed and cut into bite-sized chunks
- 4 hard-boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup finely chopped yellow onion or green onions (scallions)
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon sugar (optional, for a touch of sweetness)
- Paprika, for garnish (optional)
How Much Time Will You Need?
This classic potato salad takes about 25-30 minutes of preparation time, with an additional 1 hour to chill in the refrigerator. It’s an easy and quick dish to make, perfect for when you need a side that packs a punch!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the cut potatoes in a large pot and covering them with cold water by about an inch. Add a pinch of salt for flavor. Bring the pot to a boil over high heat, then lower the heat to a simmer and cook for about 10-15 minutes. You’ll know they’re ready when you can easily pierce them with a fork!
2. Cooling the Potatoes:
Once the potatoes are cooked, drain them in a colander and spread them out on a baking sheet. This helps them cool down quickly. You can let them cool slightly or cool completely before mixing them with the other ingredients.
3. Making the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, salt, pepper, and optional sugar. Stir the mixture until it’s nice and smooth.
4. Mixing It All Together:
Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and chopped onions to the bowl with the dressing. Gently fold everything together, being careful not to mush the potatoes, until they’re evenly coated.
5. Final Touches:
Give your salad a taste and adjust the seasoning with extra salt and pepper if needed. Once you’re happy with the flavor, cover the bowl and refrigerate for at least 1 hour. This will allow all the delicious flavors to meld together.
6. Serving:
Just before serving, garnish your potato salad with some additional chopped green onions and a sprinkle of paprika for a nice touch. Serve it chilled as a fabulous side dish for BBQs, picnics, or any family gathering!
Enjoy your delicious classic American potato salad! It’s sure to be a hit!
FAQ for Classic American Potato Salad
Can I Use Different Types of Potatoes?
Yes, while red potatoes are ideal for their texture, Yukon Gold or fingerling potatoes are also great options. Just avoid using russet potatoes as they can become too mushy.
How Long Can I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, so you can enjoy it straight from the fridge!
Can I Make This Potato Salad Ahead of Time?
Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just remember to cover it tightly in the fridge to keep it fresh.
What Can I Use Instead of Mayonnaise?
If you’re looking for a lighter option, you can substitute mayonnaise with Greek yogurt or a vegan mayo alternative. Another tasty option is half mayo and half sour cream for added tang!
