Classic American Potato Salad
A timeless side dish, this classic American potato salad combines creamy dressing with perfectly cooked potatoes, making it ideal for BBQs and family gatherings.
Equipment
- 1 large pot
- 1 mixing bowl large
- 1 whisk
Ingredients
Salad
- 3 pounds waxy potatoes Yukon Gold or red, scrubbed and cubed
- 1 cup celery diced
- 1/2 cup onion finely chopped
- 4 large eggs hard-boiled and chopped
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat and simmer until tender, about 15-20 minutes. Drain and set aside to cool slightly.
- In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper until smooth and well-combined.
- Add the cooled potatoes, celery, onion, and chopped eggs to the bowl with the dressing. Gently toss to coat all ingredients evenly with the dressing.
Serving
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy as a side dish.
Storage
- Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. Stir before serving to refresh the flavors.
Notes
Pro Tips: Use waxy potatoes to prevent mushiness.
Ingredient Substitutions: Vegan mayo for a plant-based option.
How to Serve: Best served chilled alongside grilled meats.
Storage & Freshness: Store in airtight container for up to 3 days.
Make-Ahead Tips: Prepare a day in advance, keeping dressing separate until serving.
Ingredient Substitutions: Vegan mayo for a plant-based option.
How to Serve: Best served chilled alongside grilled meats.
Storage & Freshness: Store in airtight container for up to 3 days.
Make-Ahead Tips: Prepare a day in advance, keeping dressing separate until serving.