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
Scale
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.
