All-American Potato Salad (Printable Version)
# What You Need:
→ Potatoes
01 -
1.2 kg Yukon Gold or Russet potatoes, peeled and cut into chunks
02 -
1 tbsp salt (for boiling water)
→ Dressing
03 -
240 ml mayonnaise
04 -
2 tbsp yellow mustard
05 -
1 tbsp apple cider vinegar
06 -
1 tsp sugar
07 -
½ tsp celery seed (optional)
08 -
Salt and black pepper, to taste
→ Mix-ins
09 -
3 large hard-boiled eggs, chopped
10 -
2 stalks celery, finely diced
11 -
½ small red onion, finely diced
12 -
2 tbsp chopped sweet pickles or relish
13 -
1 tbsp chopped fresh parsley (optional)
# Steps to Follow:
01 -
Place potatoes in a large pot, cover with cold water, and add 1 tbsp salt. Bring to a boil, then reduce heat and simmer for 10–15 minutes or until fork-tender. Drain and let cool slightly.
02 -
In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed (if using), salt, and pepper to form the dressing.
03 -
In a large mixing bowl, gently combine the warm potatoes with the dressing.
04 -
Add the eggs, celery, onion, pickles, and parsley. Mix carefully to coat all ingredients without mashing the potatoes.
05 -
Cover and chill for at least 1 hour before serving to let the flavors meld.
# Additional Notes:
01 -
For a lighter version, substitute half the mayonnaise with sour cream or Greek yogurt.
02 -
Add a dash of smoked paprika or top with extra sliced egg for garnish.
03 -
Best served cold or at room temperature.
04 -
Can be made up to 1 day in advance.