All-American Potato Salad Recipe
When it comes to picnic perfection, there’s nothing more nostalgic and satisfying than a creamy, tangy All-American Potato Salad. Every bite sends you straight to summer barbecues and family gatherings, packed with luscious potatoes, pickles, and the irresistible zip of mustard and dill. This recipe blends classic flavors with a few thoughtful touches for a potato salad that’s sure to become your go-to for every occasion.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of All-American Potato Salad comes from its simple, familiar ingredients—each one adding a layer of flavor, color, or that perfect crunch. Every element brings its own charm, coming together to create that beloved classic taste.
- Yukon Gold potatoes: Creamy, buttery, and just starchy enough to hold up beautifully in the salad without getting mushy.
- Large eggs: Chopped eggs add richness and a little extra heartiness, making each bite truly satisfying.
- Mayonnaise: This is the base of the creamy dressing—choose your favorite brand for the best flavor.
- Yellow mustard: Brings that signature tang and sunny color; don’t skip it if you want that classic taste!
- Apple cider vinegar: Adds a gentle tartness that brightens up all the other ingredients.
- Celery seed: Just a small amount makes a big difference, adding subtle, earthy notes that taste like summer.
- Finely chopped celery: Crisp, refreshing, and key for texture—this adds a delightful crunch with every forkful.
- Finely chopped dill pickles or sweet pickles: Whether you like your potato salad tangy or a tad sweet, pickles boost the flavor and add a pop of excitement.
- Finely chopped red onion: Mild but punchy, a bit of red onion adds both color and zing without overpowering the salad.
- Chopped fresh dill: Herbal brightness and a whiff of freshness—it’s the secret that turns good potato salad into great potato salad!
- Salt and black pepper: Essential for balancing all the flavors, so don’t be shy with the seasoning.
- Paprika: A sprinkle before serving delivers an eye-catching finish and a subtle smokiness.
How to Make All-American Potato Salad
Step 1: Cook the Potatoes
Start by placing your peeled and chunked Yukon Gold potatoes into a large pot. Cover them with cold, well-salted water to bring out their natural flavor. Bring the pot to a gentle boil, then simmer for about 10 to 12 minutes, just until the potatoes are fork-tender—they should hold their shape, not fall apart. Drain them and set aside to cool slightly, letting off a bit of steam so your salad won’t get watery.
Step 2: Hard-Boil the Eggs
While your potatoes cool, add the eggs to a small pot and cover them with water. Bring to a boil, then immediately remove the pot from the heat, cover, and set a timer for 10 to 12 minutes. This gentle method yields perfectly cooked eggs every time—creamy yolks without a hint of gray. Cool the eggs in cold water, peel, and chop them into bite-sized pieces.
Step 3: Mix the Dressing
In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, celery seed, salt, and black pepper until smooth. This vibrant, creamy dressing is what truly transforms those humble potatoes. Taste and adjust for tang or seasoning, tailoring it to your favorite flavor balance.
Step 4: Combine Everything
Add the cooled potatoes, chopped eggs, celery, pickles, red onion, and fresh dill to the bowl with your dressing. Gently toss everything together, being careful not to break up the potatoes too much. The goal is to coat every chunk and fold in the vegetables and eggs so there’s a little of everything in each bite.
Step 5: Chill and Finish
Cover the bowl and let your All-American Potato Salad rest in the fridge for at least one hour—this lets the flavors mingle and makes serving a breeze. When ready to serve, sprinkle a generous dash of paprika on top for that signature color and an extra hint of flavor.
How to Serve All-American Potato Salad
Garnishes
To make your All-American Potato Salad pop, don’t forget finishing touches! A dusting of paprika across the top is classic, adding both color and subtle earthy flavor. If you’re feeling extra fancy, sprinkle on a few more fresh dill fronds or thinly sliced scallions for a bright, herbaceous lift.
Side Dishes
All-American Potato Salad is the ultimate team player when it comes to side dishes. It pairs beautifully with anything off the grill—think burgers, hot dogs, or smoky barbeque chicken. It’s also a perfect partner for pulled pork sandwiches, corn on the cob, and crisp, fresh watermelon slices at a summer picnic.
Creative Ways to Present
Give your presentation a little pizzazz by serving potato salad in lettuce cups, colorful bowls, or even individual mason jars for outdoor gatherings. Tuck a couple of gherkin pickles or snipped fresh chives on top for extra charm. For potlucks, pile it onto a vintage platter with heaps of extra dill scattered around the edges—eye-catching and irresistibly inviting!
Make Ahead and Storage
Storing Leftovers
Leftover All-American Potato Salad stores like a dream. Cover tightly or transfer to an airtight container and keep it in the fridge for up to four days. The flavors get even better as they develop, so it’s truly a make-ahead superstar.
Freezing
While potato salad is best enjoyed fresh, freezing isn’t recommended because the creamy dressing can separate and the potatoes may turn watery once thawed. For best results, stick to making only what you’ll eat within a few days.
Reheating
All-American Potato Salad is meant to be served chilled or at room temperature, so reheating isn’t necessary. If you prefer it less cold, simply take it out of the fridge 30 minutes before serving and give it a gentle stir. This allows the flavors to shine.
FAQs
What type Side Dish
Yukon Gold potatoes are an all-star choice because they’re creamy, hold their shape after boiling, and offer a buttery flavor. Red potatoes are also a good alternative if you like a firmer texture, but Yukon Golds are classic for a reason!
How can I make this potato salad healthier?
Lighten it up by using a reduced-fat mayonnaise or Greek yogurt in place of some of the mayo. Load up on extra fresh herbs or toss in extra veggies like diced bell peppers for bonus color and crunch.
Is it better to make All-American Potato Salad in advance?
Absolutely! If you can plan ahead, making your salad a day in advance allows the flavors to blend and deepen. Just be sure to give it a good stir and taste for seasoning before serving.
Can I use different types of pickles?
This recipe is flexible—use dill pickles for a tangy kick or swap in sweet pickles if you like a sweeter edge to your salad. Some folks even add a little splash of pickle juice for extra zest!
How do I keep my salad from turning watery?
Drain your potatoes well and let them cool slightly before adding to the dressing. This prevents excess moisture from thinning out that creamy, dreamy texture we all love in All-American Potato Salad.
Final Thoughts
If you’re craving comfort food that brings everyone to the table with a smile, this All-American Potato Salad delivers every single time. It’s straightforward, endlessly delicious, and just begging to be the star of your next gathering. Give it a try—you’ll find yourself reaching for this recipe again and again!
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All-American Potato Salad Recipe
- Total Time: 30 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic All-American Potato Salad is a must-have at any summer gathering. Creamy mayo, tangy mustard, and crunchy celery make this side dish a crowd-pleaser.
Ingredients
Potato Salad:
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon celery seed
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped dill pickles or sweet pickles
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with salted water, boil until fork-tender, then drain and cool.
- Prepare Eggs: Boil eggs, cool, peel, and chop.
- Make Dressing: Whisk together mayo, mustard, vinegar, celery seed, salt, and pepper.
- Combine Ingredients: Mix potatoes, eggs, celery, pickles, onion, and dill with the dressing.
- Chill and Serve: Refrigerate for at least 1 hour, then garnish with paprika before serving.
Notes
- Best served cold or at room temperature.
- You can make this salad a day ahead for even better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
