Nothing captures the heart of summer cookouts and family gatherings quite like this Classic American Potato Salad Recipe. It’s a delightful blend of tender red potatoes, creamy mayonnaise, tangy mustard, crisp celery, and a touch of dill pickle relish that gives it that perfect balance of flavors. Each bite is a nostalgic trip back to simpler times, offering comfort and joy with its vibrant colors and satisfying textures. Whether you’re a seasoned cook or a kitchen newbie, this recipe is a guaranteed crowd-pleaser that feels like home.
Ingredients You’ll Need
When it comes to this Classic American Potato Salad Recipe, the magic lies in the simplicity of its ingredients. Each one plays a vital role, contributing to the creamy texture, zesty tang, or fresh crunch that makes this salad unforgettable.
- 2 pounds red potatoes: These hold their shape beautifully and provide a tender, slightly waxy base.
- 3 large hard-boiled eggs: Add creaminess and protein, enhancing the salad’s richness.
- 4 green onions, chopped: Bring a mild, sharp bite and a pop of vibrant green color.
- 2 stalks celery, chopped (optional): Introduce a refreshing crunch and subtle earthiness.
- 1 cup mayonnaise: The creamy, tangy binder that brings the salad together.
- 2 tablespoons yellow mustard: Adds a gentle tang and depth of flavor that lifts the dish.
- 3 tablespoons dill pickle relish: Offers bursts of sweet and sour that brighten each mouthful.
- 1/2 teaspoon salt (adjust to taste): Essential for balancing and enhancing all the flavors.
- 1/4 teaspoon black pepper: Adds a hint of warmth and subtle spice.
- 1/4 teaspoon paprika, for garnish: Sprinkles a touch of smoky color to make it visually stunning.
- Fresh dill, for garnish (optional): Imparts a fresh herbal note that complements the pickles and mustard perfectly.
How to Make Classic American Potato Salad Recipe
Step 1: Prepare the Potatoes
Begin by washing your red potatoes thoroughly, then chop them into bite-sized chunks. This size is ideal for easy eating and allows the potatoes to cook evenly without becoming mushy.
Step 2: Cook the Potatoes
Place your chopped potatoes into a pot of cold, salted water and bring it to a boil. Then, lower the heat to a simmer and cook for 10 to 12 minutes until the potatoes are fork-tender but still firm. Drain them well and let them cool slightly, so they don’t break apart in the salad.
Step 3: Make the Dressing
While the potatoes are cooling, blend together the mayonnaise, yellow mustard, dill pickle relish, salt, and black pepper in a bowl. This mixture is the creamy, tangy heart of your Classic American Potato Salad Recipe, so take a moment to adjust the seasoning to your taste here.
Step 4: Chop and Combine the Fresh Ingredients
Next, chop the green onions, celery if you’re using it, and hard-boiled eggs. These add texture, freshness, and richness to the salad. Add all these chopped ingredients to a large mixing bowl along with your cooled potatoes.
Step 5: Combine Everything
Pour that luscious dressing over your potato and veggie mixture. Use a gentle folding motion to mix everything, ensuring each piece of potato is lightly coated while keeping the chunks intact for a lovely rustic texture.
Step 6: Chill and Marinate
Pop your salad into the fridge and let it chill for at least one hour. This resting time allows the flavors to meld beautifully, making each bite more harmonious and delicious.
Step 7: Add the Final Touches
Just before serving, sprinkle your potato salad with paprika and garnish with fresh dill or extra green onions. This not only adds a burst of color but also a final layer of aroma and flavor that elevates the whole dish.
How to Serve Classic American Potato Salad Recipe
Garnishes
Simple garnishes like a sprinkle of paprika and a few sprigs of fresh dill or chopped green onions make this Classic American Potato Salad Recipe look inviting and give a fresh scent that complements the creamy salad perfectly.
Side Dishes
This potato salad is a versatile side that pairs wonderfully with grilled meats, fried chicken, or barbecue ribs. Think of it as the perfect cool, creamy counterbalance to anything smoky or spicy on your plate.
Creative Ways to Present
Try serving the potato salad in hollowed-out tomato halves for a summery twist or pile it on crisp lettuce leaves for individual servings. You can also arrange it beautifully in a clear glass bowl to showcase the vibrant colors and textures inside.
Make Ahead and Storage
Storing Leftovers
Store any leftover Classic American Potato Salad Recipe in an airtight container in the refrigerator. It will keep well for up to three days, and the flavors often deepen pleasantly after a bit more time resting in the fridge.
Freezing
Potato salad doesn’t freeze well because the texture of potatoes and the mayonnaise-based dressing can become watery and separated when thawed. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
This potato salad is traditionally served cold or at room temperature. If you prefer, you can let it sit out for 15–20 minutes to take the chill off, but reheating is not recommended as it affects the creaminess and texture.
FAQs
Can I use other types of potatoes for this Classic American Potato Salad Recipe?
Absolutely! While red potatoes are ideal because they hold their shape well, Yukon Gold or new potatoes are also great choices. Just be careful not to overcook them to avoid a mushy salad.
Is it necessary to add celery, or can I leave it out?
Celery adds a nice crunch and fresh flavor, but it’s optional. If you’re not a fan or need to omit it for dietary reasons, the salad will still be delicious and classic without it.
How far in advance can I prepare this salad?
You can prepare this salad up to a day ahead. In fact, chilling it overnight allows the flavors to meld even better, making the salad tastier the next day.
Can I substitute the mayonnaise for a healthier alternative?
Yes, you can use Greek yogurt or a mix of Greek yogurt and a lighter mayonnaise for a healthier twist. This will add some tang and reduce the fat content, though it will change the classic creaminess slightly.
What if I don’t have dill pickle relish?
If you’re out of dill pickle relish, finely chopped dill pickles or cornichons mixed with a bit of pickle juice can be an excellent substitute to keep that signature tang in your Classic American Potato Salad Recipe.
Final Thoughts
This Classic American Potato Salad Recipe is the kind of dish that brings people together with its soulful flavors and comforting texture. Whether you’re sharing it at a backyard barbecue or enjoying it as a simple lunch, it embodies all the best parts of good, honest cooking. I encourage you to give it a try and watch how quickly it becomes a beloved favorite in your recipe rotation.
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Classic American Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
Classic American Potato Salad is a creamy, tangy side dish made with tender red potatoes, hard-boiled eggs, crisp celery and green onions, all tossed in a flavorful mayonnaise-mustard dressing. This easy-to-make recipe is perfect for picnics, barbecues, and potlucks, offering a nostalgic taste of American comfort food.
Ingredients
Potatoes & Eggs
- 2 pounds red potatoes
- 3 large hard-boiled eggs
Vegetables
- 4 green onions, chopped
- 2 stalks celery, chopped (optional)
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons dill pickle relish
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Garnish
- 1/4 teaspoon paprika
- Fresh dill, for garnish (optional)
Instructions
- Prepare the potatoes: Wash and chop the red potatoes into bite-sized chunks to ensure even cooking.
- Cook potatoes: Place the chopped potatoes in a pot of cold, salted water. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes until they are fork-tender. Drain the potatoes and set aside to cool.
- Make the dressing: In a bowl, combine the mayonnaise, yellow mustard, dill pickle relish, salt, and black pepper. Mix thoroughly until smooth.
- Chop other ingredients: Chop the green onions, celery (if using), and hard-boiled eggs into small pieces.
- Combine salad: In a large bowl, add the cooled potatoes, chopped green onions, celery, and eggs. Pour the dressing over the mixture and gently fold everything together until evenly coated.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish and serve: Before serving, sprinkle the potato salad with paprika and optionally garnish with fresh dill or additional green onions for extra color and flavor.
Notes
- Use red potatoes because they hold their shape well after boiling.
- Adjust salt and pepper to preference.
- Celery is optional but adds a nice crunch.
- Chilling the salad improves flavor and texture.
- Can be made a day ahead and stored in the refrigerator.
