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American Potato Salad Recipe

American · Side dish · 40 min total

A classic creamy potato salad with tangy pickles and hard-boiled eggs, perfect for picnics and barbecues.

Ingredients

• 2 pounds (about 6 medium) Yukon Gold potatoes
• 3 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then reduce heat to medium and simmer until tender when pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
2. Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Drain, cool under cold running water, and peel. Chop the eggs.
3. Once potatoes are cool enough to handle but still warm, peel and cut into 3/4-inch cubes. Place in a large bowl.
4. In a small bowl, whisk together mayonnaise, mustard, relish, vinegar, salt, and pepper.
5. Pour dressing over warm potatoes and gently stir to coat. Add celery, onion, and chopped eggs; fold gently. Sprinkle with parsley.
6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Adjust seasoning if needed.

Tips

• For best texture, use waxy potatoes like Yukon Gold or red potatoes; they hold their shape well.
• Chill the potato salad for at least 1 hour, but it tastes even better the next day.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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