This Classic Creamy American Potato Salad is a favorite at gatherings! Made with tender potatoes, mayonnaise, and a dash of mustard, it’s tasty and very easy to whip up.
I always love adding a bit of celery for crunch—you know, because every salad needs some crunch! 😂 This dish is great for picnics or barbecues and tastes even better the next day!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes are best for a creamy texture. You can also use red potatoes for a waxy version that holds its shape well. Just avoid starchy potatoes like Idaho for this dish.
Mayonnaise: Classic mayo is key here, but if you’re looking for lighter options, try Greek yogurt or a mayo substitute made from avocado. This still gives creaminess without the heavy feel.
Hard-Boiled Eggs: They add richness and protein. If you’re vegan or want to skip them, try adding avocado cubes for similar creaminess.
Dill Pickles: These add tang; you can swap them for relish or even capers if you prefer! They’ll still bring in that briny flavor.
Celery and Red Onion: Both help create crunch and flavor. If you’re not a fan, finely diced bell peppers or cucumbers can be a fresh substitute.
Fresh Herbs: I love adding fresh dill and parsley for a bright touch. If fresh isn’t available, dried dill works fine, but use less since it’s stronger in flavor.
How Do I Boil Potatoes Perfectly for Salad?
Boiling potatoes correctly is crucial to avoid a mushy texture. Here’s how to do it right:
- Always start with cold water when adding potatoes to the pot. This helps them cook evenly.
- Add a generous pinch of salt to the water. It enhances the flavor while cooking.
- Once boiling, reduce the heat and simmer. Check for doneness by poking with a fork—potatoes should be tender but still firm enough to hold their shape.
- Drain and let them cool completely before mixing. This will prevent them from absorbing too much dressing!
Perfectly cooked potatoes will make your salad shine and give that delightful creamy texture. Enjoy your cooking!
Classic Creamy American Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
- 3 large hard-boiled eggs, chopped
- 2 celery stalks, finely chopped
- 1/2 cup red onion, finely diced
- 1/4 cup dill pickles, chopped (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar (optional, for brightness)
- Paprika, for garnish (optional)
How Much Time Will You Need?
This recipe will take you about 30 minutes of active cooking time, plus 1 hour of chilling in the refrigerator. In total, you’re looking at about 1 hour and 30 minutes from start to finish. Perfect timing to set the table or whip up a fun drink while it chills!
Step-by-Step Instructions:
1. Boil the Potatoes:
Begin by placing the peeled and chopped potatoes in a large pot. Cover them with cold water, adding a pinch of salt for flavor. Bring the water to a boil over high heat, then reduce the heat and let the potatoes simmer for about 10-15 minutes, until they’re tender but still firm when you poke them with a fork. Once done, drain the potatoes and set them aside to cool completely.
2. Prepare the Salad Ingredients:
While the potatoes are cooling, grab a large mixing bowl and combine the chopped hard-boiled eggs, finely chopped celery, diced red onion, dill pickles (if you’re using them), parsley, and dill. This mixture will add crunch and flavor to your salad!
3. Make the Dressing:
In a smaller bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar (if you’re using it). Season with salt and pepper to taste and make any adjustments you like. The dressing should be smooth and well-combined.
4. Combine Everything:
Now it’s time to mix! Gently fold the cooled potatoes into the vegetable mixture, then pour the dressing over everything. Carefully fold the dressing in until all the ingredients are coated without mashing the potatoes.
5. Chill and Serve:
Cover the potato salad with plastic wrap or a lid and refrigerate for at least 1 hour to let those flavors meld together beautifully. Just before you’re ready to serve, give the salad a gentle stir and sprinkle some paprika on top for a lovely touch!
6. Enjoy!
Serve the salad chilled, and watch it become the star of the picnic or barbecue! It’s a classic comfort food that everyone loves.
This delicious recipe yields about 8 servings, making it perfect for gatherings or as a delightful side dish for any meal!
FAQ for Classic Creamy American Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or Russet potatoes provide a creamy texture, you can also use red potatoes for a firmer bite. Just avoid starchy potatoes for the best results!
Can I Make This Salad Ahead of Time?
Yes! In fact, this potato salad tastes even better after sitting in the fridge for a few hours or overnight. Just be sure to cover it well to keep it fresh!
What Can I Use Instead of Mayonnaise?
If you’re looking for a lighter option, you can substitute mayonnaise with Greek yogurt or even mashed avocado for a creamy feel. Both will add a unique twist to the traditional flavor!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, and you may want to add a splash of mayo or yogurt if it seems dry.
