Classic American Potato Salad

This hearty All-American Potato Salad has been my family's summertime staple for generations. The perfect balance of creamy, tangy flavors with the satisfying bite of tender potatoes creates that nostalgic comfort food everyone gravitates toward at gatherings.

I first brought this potato salad to my husband's family reunion, nervous about measuring up to his grandmother's famous recipe. Three people asked for the recipe before dinner was over, and now I'm required to bring it to every summer gathering.

Ingredients

• Yukon Gold or Russet potatoes: Provide the perfect texture balance. Yukon Golds hold their shape while staying creamy inside. Look for firm potatoes with no green spots.
• Mayonnaise: Creates the creamy base for the dressing. Use full fat for best flavor.
• Yellow mustard: Adds classic tang and color. Go for traditional American yellow mustard for authentic flavor.
• Apple cider vinegar: Brightens all the flavors. Choose unfiltered for subtle apple notes.
• Hard boiled eggs: Add richness and protein. Make sure not to overcook them for best texture.
• Celery: Brings essential crunch and freshness. Look for crisp stalks with bright green color.
• Red onion: Provides sharp flavor contrast and pretty color. Soak in cold water before adding if you prefer milder flavor.
• Sweet pickles or relish: Deliver that distinctive sweet tang that makes potato salad special.

Step-by-Step Instructions

Prepare the potatoes:

Place potatoes in a large pot with cold water and salt. Starting with cold water ensures even cooking. Bring to a boil then reduce to simmer until fork tender, about 10 to 15 minutes. Drain thoroughly, but do not rinse to preserve starch.

Create the dressing:

Whisk mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper until completely smooth. Take time to taste and adjust seasonings as the dressing is the flavor foundation of your salad.

Combine while warm:

Add warm, not hot, potatoes to the dressing. The slightly warm potatoes absorb flavors more effectively than cold ones, creating deeper flavor throughout the dish. Fold gently to coat without breaking the potato chunks.

Add the mix ins:

Introduce eggs, celery, onion, pickles, and parsley with a light touch. Use a folding motion rather than stirring to maintain the integrity of all ingredients, especially the tender potatoes and egg pieces.

Chill properly:

Cover and refrigerate for at least one hour before serving. This resting period allows flavors to meld together and creates that distinctive potato salad taste we all recognize. For best results, make it the night before your event.

Save This

The secret ingredient that makes this recipe special is the touch of celery seed. My grandmother insisted on it even when I was skeptical as a young cook. Years later, I tried making the salad without it and immediately noticed something important was missing from the flavor profile.

Troubleshooting Common Issues

Watery Potato Salad:

If your potato salad seems too watery after chilling, it may be because the potatoes were overcooked or not drained properly. Make sure to cook potatoes just until fork tender, never mushy. After draining, allow the potatoes to cool slightly in the colander, letting excess moisture evaporate. Some home cooks even spread potatoes on a baking sheet for a few minutes to dry further before mixing with dressing.

Bland Flavor:

The key to flavorful potato salad is seasoning the potatoes while they are still warm. If your salad tastes bland even after chilling, try adding a bit more salt, pepper, or an extra splash of vinegar. Remember that cold foods require slightly more seasoning than hot foods, as chilling mutes flavors. Always taste just before serving and adjust accordingly.

Storage Tips:

Potato salad needs to be kept refrigerated and should not sit out at room temperature for more than two hours for food safety. When serving at outdoor events, place the serving bowl in a larger bowl filled with ice to keep it properly chilled. Store leftovers in airtight containers promptly after serving.

Serving Suggestions

This classic potato salad pairs beautifully with grilled meats, especially hamburgers, hot dogs, and barbecued chicken. For a complete summer meal, serve alongside fresh corn on the cob, watermelon slices, and lemonade. For a more elegant presentation, spoon the potato salad into a lettuce lined bowl and garnish with paprika, a sprinkle of fresh herbs, or additional sliced hard boiled eggs.

Save This

Common Questions

→ Can I make potato salad ahead of time?

Yes, this potato salad can be made up to 1 day in advance. In fact, making it ahead allows the flavors to develop and meld together. Store it covered in the refrigerator until ready to serve.

→ How do I prevent my potato salad from becoming too mushy?

To prevent mushiness, avoid overcooking the potatoes - they should be fork-tender but still hold their shape. Also, let the potatoes cool slightly before mixing with the dressing, and fold ingredients gently rather than vigorously stirring.

→ What type of potatoes work best for potato salad?

Yukon Gold or Russet potatoes work best for this salad. Yukon Golds have a buttery flavor and hold their shape well, while Russets have a fluffier texture that absorbs dressing nicely. Waxy red potatoes are another good option if you prefer a firmer texture.

→ How can I make this potato salad healthier?

For a lighter version, substitute half the mayonnaise with Greek yogurt or sour cream. You can also increase the vegetable content by adding more celery, bell peppers, or even grated carrots. Using less dressing overall will also reduce calories.

→ How long does potato salad keep in the refrigerator?

This potato salad will keep for 3-4 days in the refrigerator when stored in an airtight container. Do not leave it at room temperature for more than 2 hours, especially in warm weather, as mayonnaise can spoil.

→ What can I serve with potato salad?

Potato salad pairs excellently with grilled meats like burgers, hot dogs, chicken, or steak. It's also great alongside other picnic classics such as coleslaw, baked beans, corn on the cob, and watermelon. For a complete meal, serve it with fried chicken or pulled pork.