Classic American Potato Salad
This Classic American Potato Salad is the kind of side dish I always look for at a cookout. It’s creamy, easy to make ahead, and goes with pretty much anything you’re serving. Give me a burger, some potato salad, and a paper plate and I’m happy!
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I like making this ahead of time and keeping it in a pretty serving bowl covered in plastic wrap so it can go straight from the fridge to the table. It’s great for cookouts, potlucks, picnics, or anytime I need to bring a side dish to share.
Serve this potato salad alongside grilled burgers (or this grilled pastrami) or with these chicken kabobs.
How to Make Classic American Potato Salad
Ingredients you’ll need for salad
Ingredients you’ll need for Dressing
Step-by-Step Guide
1. Place the potatoes in a large pot and cover with cold water.
2. Bring to a boil and cook until fork-tender, about 10–12 minutes.
3. Drain and allow the potatoes to cool slightly.
4. Hard-boil the eggs, then peel and chop them.
5. In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper.
6. Fold in the potatoes, eggs, celery, and onion until everything is evenly coated.
7. Cover and chill for at least 1 hour before serving.
Serve & Enjoy!
Important Recipe Notes
- Be careful not to overcook the potatoes. They should be fork-tender but still hold their shape so the salad doesn’t become mushy.
- Let the potatoes cool slightly before mixing them with the dressing to help maintain the best texture.
- For the most flavorful potato salad, chill it for at least 1 hour before serving. Longer chilling time allows the flavors to blend together even better.
- Finely dice the celery and onion so they distribute evenly throughout the salad and add texture without overpowering each bite.
- Taste the dressing before mixing and adjust the salt, pepper, or mustard to your preference.
- For potatoes, Yukon Gold potatoes create a creamy texture, while red potatoes hold their shape well and provide a slightly firmer bite.
- If making ahead, give the salad a gentle stir before serving, as some of the dressing may settle during chilling.
- Keep the potato salad refrigerated until ready to serve, especially during warm-weather gatherings and outdoor events.
Classic American Potato Salad
Ingredients
For Salad
- 2½ lbs Yukon Gold or red potatoes peeled and cut into bite-size chunks
- 3 large eggs
for the Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup celery finely diced
- ¼ cup onion finely diced
Instructions
- Place the potatoes in a large pot and cover with cold water.
- Bring to a boil and cook until fork-tender, about 10–12 minutes.
- Drain and allow the potatoes to cool slightly.
- Hard-boil the eggs, then peel and chop them.
- In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper.
- Fold in the potatoes, eggs, celery, and onion until everything is evenly coated.
- Cover and chill for at least 1 hour before serving.
