Indulge in the timeless appeal of Classic American-Style Potato Salad, a quintessential side dish that graces tables at barbecues, picnics, and family gatherings. Begin by boiling russet potatoes until fork-tender, preserving their creamy texture. Once cooled, dice the potatoes into bite-sized pieces, creating the perfect canvas for the rich flavors to unfold.
In a large mixing bowl, combine the diced potatoes with finely chopped hard-boiled eggs, providing a velvety richness and protein boost. Add a symphony of flavors with diced celery, red onions, and sweet pickle relish, offering a delightful crunch and a hint of sweetness.
For the dressing, blend mayonnaise, yellow mustard, apple cider vinegar, and a pinch of sugar to achieve the ideal balance of creaminess and tang. Season the dressing with salt and pepper to taste, ensuring a harmonious blend of flavors. Gently fold the dressing into the potato mixture, ensuring every piece is coated evenly.
Chill the Classic American-Style Potato Salad for a few hours, allowing the flavors to meld and intensify. The result is a side dish that captures the essence of tradition, delivering a perfect balance of creaminess, tanginess, and a touch of sweetness.
This versatile potato salad complements a range of dishes, from grilled meats to sandwiches. Its comforting flavors and nostalgic charm make it a beloved staple in American cuisine. Whether enjoyed at a summer barbecue or a cozy family dinner, the Classic American-Style Potato Salad promises a taste of home and a timeless culinary experience.
Step 1: Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.
Step 2: Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
Step 3: Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Feedback of Classic American-Style Potato Salad Recipes
Truly a great tasting creamy potato salad.
I added a tablespoon of mayo.Delicious!
I didn’t make any changes on purpose, I just didn’t have all the ingredients. I used Vidalia onion sliced very thin in place of scallions. I only had sweet relish. I used partially dehydrated parsley as I had no fresh. Regardless, the potato salad was delicious!
Thank tou! Such a delicious recipe. In this very hot spring in Brazil, it is a success. I add just a bit of tiny pieces of fried bacon.
Used all the ingredients as listed except for the olives.
Really great old-fashioned potato salad. I used small Yukon Golds. I only had one tiny piece of sweet pickle in a jar, so after the potatoes were done, drained them, then in the pan I poured the sweet pickle juice onto the potatoes and let them soak that up for a few minutes before adding them to the other ingredients. WORKED like a charm - gave the salad that sweet pickle touch & I used red onion because that is all I had. Otherwise followed the recipe for everything else.
very tasty....I like the idea of layering then mixing!
I brought this to a get together and everyone loved it. Old school tasting.
My family really enjoyed this recipe but I add 3 red radishes (washed and thinly sliced) and 1 seedless cucumber (washed and thinly sliced), reduce salt to ¼ tsp.This not only adds flavor but color to the salad.
All Nutrifacts of Classic American-Style Potato Salad Recipes
