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American picnic potato salad Recipe

American · Side dish · 40 min total

A classic American potato salad with creamy dressing, crunchy celery, and hard-boiled eggs, perfect for picnics and barbecues.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon salt, plus more for boiling
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 4 hard-boiled eggs, chopped
• 3 celery stalks, finely diced
• 1/2 small red onion, finely diced
• 2 tablespoons fresh parsley, chopped

Instructions

1. Place potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium-low and simmer until fork-tender, about 15-20 minutes. Drain and let cool slightly.
2. In a large bowl, whisk together mayonnaise, mustard, pickle relish, vinegar, sugar, 1/2 teaspoon salt, and black pepper until smooth.
3. Add warm potatoes to the dressing and gently stir to coat. Let cool to room temperature, then refrigerate until chilled, about 1 hour.
4. Fold in chopped eggs, celery, red onion, and parsley until evenly distributed. Adjust seasoning with salt and pepper if needed. Serve chilled or at room temperature.

Tips

• For best flavor, make the salad a day ahead and refrigerate overnight.
• If the salad seems dry after chilling, stir in a little extra mayonnaise or milk before serving.
• Garnish with paprika and additional parsley for a pop of color.

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