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Classic American Potato Salad: Discover the Perfect Recipe!


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  • Author: Merry
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A classic American potato salad recipe that is creamy, tangy, and perfect for picnics and barbecues.


Ingredients

  • 2 pounds of Yukon Gold potatoes, peeled and diced
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 3 hard-boiled eggs, chopped
  • 1/4 cup sweet pickle relish
  • 1 tablespoon fresh dill, chopped (optional)

Instructions

  1. Place the diced potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until the potatoes are tender, about 10-15 minutes. Drain and let cool.
  2. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth.
  3. Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold to coat the potatoes evenly.
  4. Add the chopped celery, red onion, hard-boiled eggs, and sweet pickle relish to the potato mixture. Stir gently until well combined.
  5. If using, fold in the chopped dill for added flavor.
  6. Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

  • For a tangier flavor, add more apple cider vinegar or a squeeze of lemon juice.
  • Substitute Greek yogurt for half of the mayonnaise for a lighter version of the dressing.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling and Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg