This classic American potato salad is creamy, tasty, and super easy to whip up! Made with tender potatoes, crunchy celery, and a tangy dressing, it’s perfect for picnics or barbecues.
You know what I love? It only takes a little boiling and mixing, and then it’s ready to impress. Plus, I might munch on a few bites while I cook—who can resist? 😄
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes work best for their creamy texture when cooked. You can also use russet potatoes if that’s what you have, but they might break down more.
Hard-boiled eggs: They add richness and protein. If you’re vegan, you could skip the eggs or substitute them with diced tofu for some added texture and protein.
Celery: It brings crunch! If you don’t like celery, diced pickles or bell peppers can be a tasty alternative.
Mayonnaise: I prefer classic mayo for its creaminess. You can use Greek yogurt for a lighter version or even vegan mayonnaise for a dairy-free option.
Vinegar: Apple cider vinegar gives a nice tang. If you want a different flavor, white vinegar or even lemon juice could work well.
How Do I Ensure the Potatoes Are Perfectly Cooked?
Cooking the potatoes correctly is key to great potato salad. Follow these steps for tender but not mushy potatoes:
- Start with cold water to ensure even cooking.
- Add a pinch of salt to enhance the flavor as they cook.
- Check for doneness by poking a potato cube with a fork; it should feel tender but still maintain its shape.
- Once done, drain and rinse with cold water to stop the cooking and cool them down before mixing!
By following these tips, your Classic American Potato Salad will turn out delicious, creamy, and a hit at any gathering!
Classic American Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
- 3 hard-boiled eggs, peeled and chopped
- 3 celery stalks, finely chopped
- 1/2 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
How Much Time Will You Need?
This classic potato salad takes about 25 minutes to prepare, plus a chilling time of at least 1-2 hours in the fridge. So, start early, and it’ll be perfect when you’re ready to serve it at your gathering!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Begin by placing the cubed potatoes in a large pot and covering them with cold water by about an inch. Add a pinch of salt to the pot for flavor. Bring the water to a boil over medium-high heat, then reduce to a gentle boil, cooking the potatoes until they are tender but still firm, which should take about 10-12 minutes.
2. Cooling the Potatoes:
Once the potatoes are cooked, carefully drain them and rinse them under cold water to stop the cooking process. Let them sit to cool while you prepare the dressing.
3. Making the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk everything together until it’s smooth and well mixed.
4. Combining Ingredients:
Now, add the cooled potatoes, chopped hard-boiled eggs, celery, red onion, and parsley into the bowl with the dressing. Gently fold everything together until all the ingredients are coated in the dressing. Be careful not to mash the potatoes!
5. Tasting & Adjusting:
Give your salad a taste, and if you feel it needs a little more flavor, feel free to adjust the seasonings with a bit more salt, pepper, or vinegar to your liking.
6. Chilling Time:
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1-2 hours. This chilling time allows the flavors to meld beautifully.
7. Serving:
When you’re ready to serve, give the salad another gentle stir. Serve it chilled, and feel free to garnish with extra chopped parsley or a few slices of hard-boiled eggs on top for decoration!
Enjoy your creamy and flavorful Classic American Potato Salad—it’s perfect for summer gatherings, barbecues, or any occasion that calls for a delicious side dish!
FAQ for Classic American Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold and red potatoes are ideal for their creamy texture, but you can use russet potatoes as well. Just keep in mind that russets can become mushy more easily, so monitor them closely while cooking.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, Greek yogurt works great as a substitute for mayonnaise—it adds creaminess and a bit of tang. For a vegan version, try using a dairy-free mayonnaise or a mixture of mashed avocado and mustard.
How Do I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3-4 days. To keep it fresh, ensure it’s sealed tight. Just remember that the flavors may develop further while it sits, so give it a taste before serving!
Can I Make This Potato Salad Ahead of Time?
Yes, you can! In fact, making it a day in advance allows the flavors to meld beautifully. Just cover it well and refrigerate. Before serving, give it a gentle stir to redistribute the dressing.
