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Classic American Potato Salad: A Must-Try Recipe Today!


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  • Author: Ranis
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A classic American potato salad recipe that is creamy, tangy, and perfect for picnics and barbecues.


Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 4 hard-boiled eggs, chopped
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let cool completely.
  2. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
  3. Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold in the celery, red onion, hard-boiled eggs, and parsley until everything is well combined.
  4. Taste and adjust seasoning if necessary. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
  5. Serve chilled or at room temperature.

Notes

  • For a lighter version, substitute Greek yogurt for half of the mayonnaise.
  • Add diced pickles or relish for an extra tangy flavor.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling and Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 100mg