This classic American potato salad is creamy, tangy, and oh-so-satisfying! With tender potatoes, crunchy celery, and a tasty dressing, it’s the perfect side for family meals.
I love how easy it is to whip up! Just boil, mix, and chill. Plus, it’s always a hit at potlucks. You might even find yourself sneaking extra bites when no one is looking! 😄
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are perfect for potato salad due to their creamy texture. If you can’t find them, try red potatoes or even fingerling potatoes. Just maintain that waxy texture for best results.
Mayonnaise: A must for creaminess! If you’re looking for a lighter option, Greek yogurt works well, or you can use a vegan mayo if you’re avoiding eggs.
Yellow Mustard: This adds a tangy flavor. For a zestier kick, swap it with Dijon mustard. If you prefer a milder taste, you can reduce the amount or use a little less.
Vinegar: Apple cider vinegar gives a great flavor, but white vinegar is also a fine substitute. You could even use lemon juice for a fresh twist!
Celery: Crunchy celery is a classic addition. If you don’t have celery on hand, you can use diced pickles or bell peppers for that crunch.
Fresh Herbs: I like using parsley, but dill is a fantastic alternative! If you’re in a hurry, dried herbs can also work; just use about a third of the amount.
How Do I Ensure My Potatoes Are Just Right?
Cooking the potatoes perfectly is key to a great potato salad. Here’s how to get them right:
- Start with cold water to ensure even cooking. This helps the potatoes soften consistently.
- Keep the pieces even in size, about 1 inch, for uniform cooking.
- Don’t overcook! Aim for fork-tender. If they’re too soft, they’ll break apart when mixed.
- Drain thoroughly, and let them cool to avoid a soggy salad.
With these tips, your potato salad will have the right texture and be a hit at any meal! Enjoy your cooking!
Classic American Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds Yukon Gold potatoes or other waxy potatoes
- 1/2 cup finely chopped red onion or yellow onion
- 1 cup chopped celery
- 4 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley or dill
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar or white vinegar
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: 1/2 teaspoon celery seed
Time Needed:
This potato salad takes about 15 minutes for preparation and 10-15 minutes for cooking the potatoes. After mixing, it’s best to chill for at least 1 hour. In total, you’re looking at around 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Prep the Potatoes:
First, wash and scrub the potatoes to remove any dirt. Cut them into even pieces, about 1 inch in size, to ensure they cook evenly.
2. Cook the Potatoes:
Put the potato chunks in a large pot and cover them with cold water. Add a pinch of salt. Bring the pot to a boil over medium-high heat, then reduce the heat and let it simmer. Cook the potatoes for about 10-15 minutes until they’re fork-tender, but be careful not to overcook!
3. Drain and Cool:
Once cooked, drain the potatoes and move them to a large mixing bowl. Let them cool slightly before adding other ingredients.
4. Make the Dressing:
While the potatoes cool, grab a small bowl. Whisk together the mayonnaise, mustard, vinegar, salt, pepper, and optional celery seed until it’s smooth and well combined.
5. Combine Ingredients:
Add the chopped onion, celery, hard-boiled eggs, and fresh herbs to the warm potatoes. This helps meld the flavors together nicely.
6. Mix It Up:
Pour the dressing over the potato mixture and gently fold it all together, taking care not to mash the potatoes.
7. Season to Taste:
Give your salad a taste and adjust the seasonings if needed. You might want a little extra salt, pepper, or vinegar based on your preference!
8. Chill and Serve:
Cover your potato salad and refrigerate it for at least 1 hour to let all those wonderful flavors combine. Serve it chilled for the best taste!
This classic American potato salad is creamy with a hint of tang from the mustard and vinegar. With its crunchy veggies and fresh herbs, it’s a superb side dish for family meals or gatherings. Enjoy every delicious bite!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture, you can also use red potatoes or fingerling potatoes. Just ensure they are waxy for the best results in your salad.
How Should I Store Leftover Potato Salad?
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving, as some separation may occur as it sits.
Can I Make This Potato Salad Ahead of Time?
Definitely! In fact, making it a day in advance can enhance the flavors. Just store it in the fridge, and it will be ready to serve when you need it!
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option or have dietary restrictions, Greek yogurt works well as a substitute. You can also try vegan mayonnaise for a dairy-free version!
