This Classic Creamy American Potato Salad is a crowd-pleaser! It’s packed with tender potatoes, creamy mayo, crunchy celery, and a touch of mustard for a zing that everyone loves.
Whenever I make this salad, it disappears fast at picnics! It’s so simple to prepare—just boil, mix, and chill. Perfect for summertime gatherings or any meal. 🥔🥗
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are ideal due to their creamy texture. If you’re looking for a lower-carb option, try cauliflower instead—just steam it until tender.
Mayonnaise: Classic potato salad relies on mayo for creaminess. For a healthier twist, use Greek yogurt or a vegan mayo if you’re avoiding eggs.
Mustard: Yellow mustard adds a nice tang. If you prefer, a Dijon mustard can give it a sharper flavor, or you can skip it for a milder taste.
Celery: Celery adds crunch. If you’re not a fan, try diced bell peppers or even pickles for a different texture.
Hard-boiled eggs: These add richness, but if you want a vegan version, just leave them out or replace them with diced avocado for creaminess.
What’s the Best Way to Cook Potatoes for Salad?
Cooking potatoes perfectly is key to a great potato salad. Here’s how to do it right:
- Start with cold water: This helps to cook the potatoes evenly.
- Salt the water: This enhances the potato flavor.
- Check for doneness: You want them fork-tender, not mushy. This takes about 10-12 minutes boiling time.
- Cool completely: Drain and let the potatoes cool. This keeps them firm and prevents a soggy salad.
If you want extra flavor, consider roasting the potatoes instead! Just toss with a bit of oil and seasonings before baking. Enjoy your potato salad adventure!
Classic Creamy American Potato Salad
Ingredients You’ll Need:
For The Salad:
- 3 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
- 3 celery stalks, finely chopped
- 3 large hard-boiled eggs, chopped
- 1/4 cup finely chopped red onion or green onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sweet pickle relish (optional)
For The Dressing:
- 1 1/4 cups mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar or white vinegar
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 20 minutes for the potatoes to cook. Additionally, it needs at least 1 hour to chill in the fridge before serving. So, you’ll be looking at approximately 1 hour and 35 minutes total time!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the peeled and cubed potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over high heat. Cook the potatoes until they are fork-tender but still firm, which should take about 10-12 minutes.
2. Cool the Potatoes:
Once cooked, drain the potatoes in a colander and let them cool completely. It’s important to let them cool to keep the salad from getting mushy.
3. Prepare the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, and sweet pickle relish (if you’re using it). Stir until everything is mixed well.
4. Combine the Ingredients:
Add the cooled potatoes, chopped hard-boiled eggs, celery, onion, and parsley to the dressing. Gently fold everything together, being careful not to mash the potatoes. You want them to stay nice and chunky!
5. Season and Chill:
Season with salt and black pepper to your liking. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This chilling time allows all the flavors to meld together.
6. Serve and Enjoy:
When you’re ready to serve, take the potato salad out of the fridge. Give it a gentle stir before serving to mix up any settled dressing. Serve it chilled and enjoy your classic creamy potato salad with friends and family!
FAQ About Classic Creamy American Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are ideal, you can also use white potatoes. Just ensure they are waxy and not too starchy, as they hold up better in salads.
How Do I Store Leftover Potato Salad?
Store leftover potato salad in an airtight container in the fridge. It will stay fresh for up to 3 days. Just give it a good stir before serving again, as the dressing may thicken or separate.
Can I Make This Potato Salad Ahead of Time?
Yes! You can prepare the potato salad a day in advance. Just be sure to keep it covered in the refrigerator. This allows the flavors to meld even more!
Is There a Vegan Version of This Recipe?
Definitely! You can substitute mayonnaise with a vegan mayo or even mashed avocado for a creamy consistency. Skip the hard-boiled eggs or replace them with diced tofu for added protein!
