Classic American Potato Salad

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Potato salad is one of those timeless dishes that brings everyone to the table, no matter the season. I’ve made this Classic American Potato Salad countless times for barbecues, picnics, and family dinners — and it never lasts long. There’s something incredibly comforting about tender potatoes tossed in a creamy, tangy dressing with just the right amount of crunch from red onions and celery. Add a touch of paprika, fresh herbs, and sliced eggs on top, and you’ve got a dish that feels nostalgic yet always satisfying.

I like to think of this recipe as a love letter to summer gatherings, but I’ve served it during the holidays too, and it fits right in. It’s simple, satisfying, and packed with flavor, and what makes it special is how easily it can be customized to suit your preferences. Whether you prefer it extra creamy, tangy with more mustard, or with a little kick from some paprika — this is the kind of recipe you can make your own.

Why You’ll Love This Classic American Potato Salad

This salad is a crowd-pleaser through and through. It’s creamy, tangy, slightly sweet, and full of texture — everything a great potato salad should be. It’s easy to prep ahead of time, which makes it perfect for entertaining, meal prep, or potlucks. The flavors actually get better after a few hours in the fridge, making it ideal for make-ahead meals. Plus, it’s budget-friendly and uses pantry staples you probably already have.

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What Kind of Potatoes Should I Use?

Waxy potatoes like red potatoes or Yukon golds are best for this recipe. They hold their shape after boiling and have a creamy texture that blends perfectly with the dressing. Avoid starchy potatoes like Russets—they tend to fall apart and can make the salad too mushy.

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Options for Substitutions

• No mayo? Use Greek yogurt or a mix of yogurt and sour cream for a tangier, lighter version.
• Vegan? Swap in a vegan mayo and skip the eggs entirely.
• No Dijon mustard? Regular yellow mustard works fine and adds a more classic taste.
• Want extra crunch? Toss in some diced pickles, cucumbers, or radishes.
• Spice it up: Add a pinch of cayenne or a spoonful of horseradish to the dressing.

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Ingredients for This Classic American Potato Salad

• Red or Yukon Gold Potatoes: These waxy varieties hold their shape well when boiled and offer a creamy texture, perfect for salads.
• Hard-Boiled Eggs: They add richness, protein, and a creamy texture that balances the tang of the dressing.
• Red Onion: For a sharp bite and beautiful color contrast. It adds crunch and depth to every bite.
• Celery: Brings crispness and a subtle earthiness that keeps the salad from feeling too heavy.
• Fresh Dill: Bright and herbaceous, it freshens up the whole dish.
• Chives or Green Onions: Mild and oniony, they add freshness and color.
• Mayonnaise: The creamy base of the dressing. It binds everything together.
• Dijon Mustard: Gives the dressing a bit of tang and heat.
• Apple Cider Vinegar: Adds acidity to cut through the richness of the mayo.
• Sweet Pickle Relish: For a slight sweetness and tang.
• Salt & Black Pepper: Essential for seasoning.
• Paprika (for garnish): Adds color and a mild smoky flavor.

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Step 1: Boil the Potatoes

Wash the potatoes and cut them into bite-sized chunks. Place in a pot of salted water, bring to a boil, and simmer for about 10–15 minutes until fork-tender but not mushy. Drain and let cool slightly.

Step 2: Prepare the Eggs

While the potatoes are boiling, hard-boil the eggs. Place in a pot with water, bring to a boil, then reduce heat and simmer for 9–10 minutes. Cool under cold water, peel, and chop or slice.

Step 3: Chop the Veggies

Finely dice the red onion and celery. Chop the dill and chives. Set aside.

Step 4: Make the Dressing

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish. Season with salt and pepper to taste.

Step 5: Combine Everything

Add the slightly cooled potatoes to the bowl with the dressing. Toss gently to coat. Then fold in the chopped eggs, onion, celery, dill, and chives. Stir until everything is evenly coated.

Step 6: Chill

Cover the salad and refrigerate for at least 1 hour before serving. This helps the flavors meld and makes the salad even tastier.

Step 7: Garnish and Serve

Just before serving, top with extra chives, dill sprigs, sliced egg, and a sprinkle of paprika. Serve chilled.

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How Long to Prepare the Classic American Potato Salad

Prep Time: Most of your time will be spent chopping and boiling. You’ll need around 15 minutes for prepping ingredients and another 10–15 minutes for boiling potatoes and eggs. It’s fairly quick, especially if you prep while other elements cook.

Chilling Time: For the best flavor, the salad should chill in the refrigerator for at least 1 hour. This allows the dressing to soak into the potatoes and the flavors to meld. You can also make it a day ahead for even better results.

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Tips for Perfect Classic American Potato Salad

• Cut the potatoes evenly so they cook at the same rate.
• Salt the water when boiling potatoes for better flavor from the start.
• Let the potatoes cool slightly before adding the dressing to avoid breaking them.
• Use fresh herbs—they brighten up the dish significantly.
• Chill thoroughly before serving for maximum flavor impact.

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Watch Out for These Mistakes While Cooking

• Overcooking the Potatoes: They’ll fall apart and make the salad mushy.
• Adding Dressing to Hot Potatoes: The mayo can separate and turn oily.
• Not Seasoning Enough: Taste and adjust salt, pepper, and vinegar before chilling.
• Skipping the Chill Time: Rushing this step means the salad won’t taste as cohesive.
• Overmixing: Be gentle when combining ingredients to keep texture intact.

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What to Serve With Classic American Potato Salad?

1. Grilled Burgers

A timeless pairing, especially for cookouts.

2. BBQ Ribs

The creamy salad balances smoky, saucy meats.

3. Fried Chicken

Crispy chicken and creamy potatoes are a match made in heaven.

4. Baked Beans

Sweet and savory beans contrast beautifully with the tangy salad.

5. Veggie Skewers

Great for vegetarians—adds color and crunch alongside the salad.

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Storage Instructions

Refrigeration: Store in an airtight container in the fridge for up to 4 days. The flavor improves after a day, but consume within the window for best texture.

Freezing: Not recommended. The mayo-based dressing will separate and the potatoes become watery when thawed.

Make Ahead Tip: Prepare the salad a day in advance and garnish just before serving to keep it looking fresh.

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Estimated Nutrition (per serving)

• Calories: 320
• Protein: 6g
• Fat: 20g
• Saturated Fat: 3.5g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 4g
• Sodium: 420mg
• Cholesterol: 90mg

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Frequently Asked Questions

Can I make this potato salad a day in advance?

Absolutely! In fact, it tastes even better the next day after the flavors have blended.

What’s the best way to cook the potatoes?

Boil them in salted water until fork-tender but still firm. Don’t overcook or they’ll fall apart.

Can I skip the eggs?

Yes, if you prefer a lighter version or need it egg-free. The texture and richness will change slightly.

How do I make this vegan?

Use vegan mayo and omit the eggs. The rest of the ingredients are naturally plant-based.

Why is my potato salad watery?

Most likely the potatoes were overcooked or not fully drained. Let them steam dry after boiling before dressing.

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Conclusion

Classic American Potato Salad is more than a side dish—it’s a staple at gatherings and a beloved comfort food. With its creamy dressing, perfectly cooked potatoes, and crisp veggies, it brings a delicious balance of textures and flavors. It’s easy to prepare, easy to customize, and always a crowd-pleaser. Whether you’re making it for a picnic, holiday, or just craving something comforting, this recipe has you covered.

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