This Classic American Potato Salad is a favorite at picnics and barbecues! With creamy dressing, tender potatoes, and crunchy veggies, it offers a delightful combo of flavors and textures.
Honestly, who can resist digging into a bowl of this salad? I love adding a sprinkle of paprika on top—it looks pretty and tastes amazing! Perfect for any gathering!
Key Ingredients & Substitutions
Potatoes: Small red or Yukon gold potatoes are my go-to because they hold their shape well and have great texture. However, you can substitute russet potatoes, but they tend to break down more when cooked.
Mayonnaise: While traditional mayonnaise is used, you can opt for Greek yogurt for a lighter version. If you prefer a vegan option, try a plant-based mayo or avocado, which will also add creaminess.
Yellow Mustard: This adds tang to the dressing. If you want a different flavor, Dijon mustard works wonderfully, or you can skip it for a milder dressing.
Apple Cider Vinegar: It gives a nice tang and brightens the flavor of the salad. If you don’t have it, white vinegar or lemon juice can be good substitutes.
Hard-Boiled Eggs: These add protein and creaminess, but if you want to make it vegan, just omit them or replace them with chopped avocado for a similar creaminess.
How Do I Cook Potatoes Without Them Getting Mushy?
The key to perfectly cooked potatoes is timing and temperature. Use small potatoes to ensure even cooking and follow these steps:
- Start with cold water in the pot. This helps cook the potatoes evenly.
- When boiling, lower the heat once it reaches a rolling boil. This prevents overcooking the outside while the insides remain firm.
- Check doneness after 15 minutes by piercing with a fork. If it goes in easily but the potato still holds its shape, you’re good!
After draining, let them cool a bit before cutting. This helps keep their structure intact for the salad!
Classic American Potato Salad with Creamy Dressing
Ingredients You’ll Need:
- 3 pounds small red or Yukon gold potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- ½ cup finely chopped celery
- ½ cup finely chopped red onion or sweet onion
- 3 hard-boiled eggs, chopped
- ¼ cup fresh parsley, chopped
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional garnish: paprika for sprinkling on top
How Much Time Will You Need?
This potato salad recipe takes about 25 minutes of preparation time and at least 2 hours to chill in the refrigerator. In total, you’re looking at around 2 hours and 25 minutes before you can dig in, but trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing and scrubbing your potatoes under cold running water. Place them in a large pot and cover them with cold water. Add a pinch of salt to enhance the flavor. Bring the water to a hard boil over high heat, then turn down the heat and let it simmer for about 15 to 20 minutes. You want the potatoes to be fork-tender, so keep checking them!
2. Cool and Cut the Potatoes:
Once the potatoes are tender, carefully drain them and set them aside to cool for a bit. When they are cool enough to handle, cut them into bite-sized chunks. You can peel them if you like, but I recommend leaving the skin on for extra texture and flavor.
3. Make the Creamy Dressing:
In a large mixing bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. Stir well to combine and create a smooth, creamy dressing. This is where the magic begins!
4. Combine Ingredients:
Now, it’s time to add in the fun stuff! Gently fold in the potato chunks, chopped celery, red onion, hard-boiled eggs, and fresh parsley. Try to coat everything evenly with the dressing without mashing the potatoes.
5. Taste and Adjust:
Give your potato salad a taste and adjust the seasoning if necessary! If you like it a bit saltier or spicier, feel free to add more salt or pepper to suit your taste.
6. Chill Before Serving:
Cover the bowl with plastic wrap or a lid and refrigerate it for at least 2 hours. This chilling time allows all the flavors to meld beautifully.
7. Serve and Enjoy:
When you’re ready to serve, give it a quick stir and sprinkle some paprika on top for that beautiful presentation and a hint of smoky flavor. Enjoy your creamy, tangy, and satisfying classic American potato salad! Perfect for picnics, barbecues, or any gathering!
Frequently Asked Questions (FAQ)
Can I Use Red Potatoes Instead of Yukon Gold?
Absolutely! Small red potatoes are a great choice as they maintain their shape and provide a lovely texture. Feel free to use either type based on your preference!
How Long Does Potato Salad Last in the Refrigerator?
Your potato salad can be stored in an airtight container in the refrigerator for up to 3-5 days. Just be sure to give it a gentle stir before serving again!
Can I Make Potato Salad Without Mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt, avocado, or a vegan mayo alternative for a lighter or dairy-free version. Each of these options adds creaminess while providing a different flavor profile.
What’s the Best Way to Hard-Boil Eggs?
To hard-boil eggs, place them in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot, turn off the heat, and let them sit for about 9-12 minutes. Then, cool the eggs in cold water before peeling. This method helps to achieve perfectly cooked eggs and makes peeling easier!
