Description
Classic American Potato Salad is a creamy, tangy, and crowd-pleasing side dish featuring tender Yukon Gold potatoes, crisp celery and red onions, hard-boiled eggs, and a zesty dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. Perfect for picnics, barbecues, and family gatherings, this comforting potato salad balances creaminess and crunch in every bite.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled (optional) and cut into bite-sized chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Vegetables and Add-ins
- 2 stalks celery, finely diced
- 1/2 cup red onion, finely diced
- 4 hard-boiled eggs, peeled and chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Potatoes: Start by peeling (optional) and cutting the Yukon Gold potatoes into bite-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook until tender but firm enough to hold their shape, usually about 12-15 minutes. Drain and let cool slightly.
- Prepare the Dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth and well blended to create that creamy, tangy dressing that defines the Classic American Potato Salad.
- Chop the Vegetables and Eggs: Finely dice the celery and red onion for crunch and bite. Peel and chop the hard-boiled eggs into small pieces for added richness. Freshly chopped parsley will add a lovely touch of color and freshness.
- Combine All Ingredients: In a large bowl, gently fold together the slightly cooled potatoes, dressing, vegetables, and eggs. Stir carefully to coat everything evenly without mashing the potatoes. Taste and adjust seasoning with salt and pepper as needed.
- Chill and Serve: Refrigerate for at least 1 hour to let the flavors meld beautifully. Serve chilled or at room temperature for best flavor and texture.
Notes
- Use uniform potato pieces to ensure even cooking and texture.
- Fold gently to avoid breaking potatoes into mush.
- Use slightly warm or room temperature potatoes to absorb dressing better.
- Season generously with salt and pepper to enhance all flavors.
- Chill before serving to let flavors develop fully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg