This All-American Potato Salad is a classic and creamy recipe, which is made with Russet potatoes, hard-boiled eggs, and a tangy mayonnaise dressing. It’s the perfect side dish for any picnic, barbecue, or potluck, ready in about an hour, plus chilling time.
All-American Potato Salad Ingredients
A timeless combination for the ultimate potluck side dish.
- 4 pounds Russet potatoes (about 8 medium)
- 1 tablespoon plus 2 teaspoons salt, divided
- 3 tablespoons cider vinegar
- 3 large eggs
- 1 cup mayonnaise
- ½ teaspoon celery seed
- 1 teaspoon dry mustard
- ½ teaspoon freshly ground black pepper
- 3 stalks celery, finely diced (¾ cup)
- 1 red bell pepper, finely diced (½ cup)
- 1 medium onion, finely diced (½ cup)
- 10 cornichons, finely diced (¼ cup)
- 3 scallions, thinly sliced (½ cup)
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon paprika, for garnish
How To Make All-American Potato Salad
A step-by-step guide to the perfect, classic creamy potato salad.
- Boil and Prep the Potatoes: Place the whole, unpeeled potatoes in a large pot and cover with water. Bring to a boil, add 1 tablespoon of salt, and cook for about 25 minutes, until tender. Drain the potatoes. While they are still hot, use a paper towel to help you peel them, then cut them into 1-inch chunks. Place the hot, diced potatoes in a large bowl and immediately drizzle with the cider vinegar, tossing gently to coat.
- Cook the Eggs: While the potatoes are boiling, place the eggs in a small saucepan, cover with water, and bring to a boil. As soon as the water boils, turn off the heat, cover the pan, and let the eggs stand for 13 minutes. Drain and transfer them to a bowl of ice water to cool completely.
- Make the Creamy Dressing: Peel the cooled hard-boiled eggs. Finely chop two of the eggs. In a large bowl, whisk together the mayonnaise, celery seed, dry mustard, 2 teaspoons of salt, and black pepper. Stir in the finely chopped eggs.
- Combine the Salad: Add the vinegar-tossed potatoes to the bowl with the dressing. Add the diced celery, red bell pepper, onion, cornichons, scallions, and chopped parsley. Stir everything together gently until well combined.
- Chill and Garnish: Cover the potato salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Just before serving, slice the remaining hard-boiled egg into rounds. Garnish the top of the potato salad with the egg slices and a sprinkle of paprika.
Recipe Tips
For the best-tasting, creamiest potato salad every time.
- How to get the most flavorful potatoes? There are two key secrets. First, boil the potatoes in generously salted water. Second, and most importantly, toss the hot, just-cooked potatoes with the vinegar. The warm potatoes will absorb the tangy vinegar, seasoning them from the inside out and adding a crucial layer of flavor.
- What are the best potatoes for potato salad? Starchy Russet potatoes are a classic choice for American-style potato salad because they break down slightly, making the dressing extra creamy. For a firmer potato salad where the chunks hold their shape more, you can use a waxy variety like red potatoes or Yukon Golds.
- What are cornichons? Cornichons are small, tart French pickles (gherkins). They provide a wonderful, zesty crunch and a tangy flavor that cuts through the richness of the mayonnaise. If you can’t find them, finely diced dill pickles are a perfect substitute.
- Can I make this ahead of time? Yes! In fact, potato salad is one of those dishes that tastes even better the next day. Making it a day in advance allows all the flavors from the dressing, vegetables, and potatoes to fully meld together.
What To Serve With All-American Potato Salad
The perfect main courses for this classic cookout side.
This creamy, classic potato salad is a must-have at any summer gathering. It pairs perfectly with:
- Grilled hamburgers and hot dogs
- BBQ chicken or pulled pork
- Fried chicken
- Smoked ribs or brisket
How To Store All-American Potato Salad
Keeping your salad safe and delicious.
- Refrigerate: Due to the mayonnaise and eggs, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 4 days. Do not leave it sitting out at room temperature for more than two hours.
All-American Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 350 kcal
- Carbohydrates: 30 g
- Protein: 6 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For the classic, creamy texture of an all-American potato salad using Russets, peeling is recommended. If you choose to use a thin-skinned waxy potato like red or Yukon Gold potatoes, you can certainly leave the skins on for more texture and nutrients—just be sure to scrub them well.
Yes. While the recipe calls for a standard white or yellow onion, you can use red onion for a sharper bite and a pop of color. If you prefer a milder onion flavor, finely chopped shallots would also work well.
Potatoes can vary in their starchiness and may absorb more dressing than expected. If your finished salad seems a little dry, simply stir in an extra tablespoon or two of mayonnaise until it reaches your desired creaminess.
Try More Recipes:
- Old-Fashioned German Potato Salad Recipe
- Baked Eggs in Whole Roasted Tomatoes Recipe
- Tomato Cobbler Recipe
All-American Potato Salad Recipe
Description
The ultimate classic All-American Potato Salad, featuring tender chunks of potato and hard-boiled egg in a creamy, tangy mayonnaise dressing with a crunchy mix of celery, onion, and peppers.
Ingredients
Instructions
- Boil the whole, unpeeled potatoes in salted water for about 25 minutes until tender.
- Meanwhile, hard-boil the eggs for 13 minutes, then cool in an ice bath.
- Drain the potatoes. While still hot, peel them and cut into 1-inch chunks. Immediately toss the hot potatoes with the cider vinegar in a large bowl.
- Peel the eggs; finely chop two and slice one for garnish.
- In a separate bowl, whisk together the mayonnaise, dry mustard, celery seed, salt, and pepper. Stir in the two chopped eggs.
- Add the potatoes, celery, red pepper, onion, cornichons, and parsley to the dressing. Stir gently to combine.
- Chill for at least 30 minutes. Before serving, garnish with the reserved egg slices and a sprinkle of paprika.
Notes
- Tossing the hot potatoes with vinegar is the secret to a deeply flavorful salad.
- For the creamiest texture, use starchy Russet potatoes. For a firmer texture, use waxy potatoes like Yukon Golds.
- This potato salad tastes even better if made a day in advance, allowing the flavors to fully meld.
- Always keep this salad refrigerated and do not leave it out at room temperature for more than 2 hours.