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All-American Potato Salad Recipe

All-American Potato Salad Recipe


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4.8 from 13 reviews

  • Author: Emma
  • 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

Scale

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

  1. Cook Potatoes: Place potatoes in a large pot, cover with salted water, boil until fork-tender, then drain and cool.
  2. Prepare Eggs: Boil eggs, cool, peel, and chop.
  3. Make Dressing: Whisk together mayo, mustard, vinegar, celery seed, salt, and pepper.
  4. Combine Ingredients: Mix potatoes, eggs, celery, pickles, onion, and dill with the dressing.
  5. 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