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Classic American Potato Salad

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A creamy, savory potato salad that’s a timeless summer staple, perfect for picnics and gatherings.

Ingredients

Scale
  • 4–5 Small Russet Potatoes (peeled and cut into 1″ cubes)
  • 1/4 cup Celery (sliced)
  • 1/4 Onion (finely chopped)
  • 1 tbsp Distilled Vinegar
  • 1/4 tsp Salt
  • Cracked Black Pepper (to taste)
  • 3 Hard Boiled Eggs (diced)
  • 1/3 cup Mayonnaise
  • 1 tsp Mustard
  • 2 tbsp Sweet Pickle Relish

Instructions

  1. Boil those potatoes: Place your cubed Russet potatoes in a large pot, cover with water, and bring to a boil. Add a pinch of salt to the water, and boil for about 10-12 minutes, or until fork-tender.
  2. Cool them down: Drain your potatoes, rinse them with cold water to stop the cooking process, and let them cool completely.
  3. Prep the veggies: While the potatoes cool, chop the celery and onion finely.
  4. Make the dressing: In a mixing bowl, combine the mayonnaise, mustard, distilled vinegar, salt, and cracked black pepper. Adjust the seasoning according to your taste.
  5. Combine everything: In a large mixing bowl, combine the cooled potatoes, chopped celery, onion, diced eggs, and sweet pickle relish. Pour the dressing over and gently fold to combine.
  6. Taste and adjust: Give your salad a taste and sprinkle in more salt, pepper, or vinegar if needed.
  7. Chill out: Cover your salad with plastic wrap and let it chill in the refrigerator for at least 1 hour.

Notes

For variations, consider adding fresh herbs, crumbled bacon, or a spicy kick with jalapeños.

Nutrition

Keywords: potato salad, classic, summer side dish, American, creamy salad

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