All-American Potato Salad: Best Recipe
Summer BBQ Classic Salads.
A classic, creamy potato salad recipe perfect for any potluck, BBQ, or family gathering. The ultimate crowd-pleaser.
I remember my grandmother making a giant bowl of this for our family reunions. She never measured a thing. It was all by feel. I’d watch her, trying to absorb the magic. My first few attempts were… well, a little soupy. Oops. But over the years, I found my own rhythm with it. This version is a nod to hers, with a few of my own little touches. It feels like coming home every time I make it. It’s simple, humble, and just so dang good.
Why This Potato Salad Feels Like Home
- •It has the perfect creamy texture, never watery or dry.
- •The flavor is that perfect balance of tangy, sweet, and savory.
- •It’s a true crowd-pleaser. I mean, who doesn't love a good potato salad?
- •So easy to make ahead, which is a lifesaver for parties.
- •It's nostalgic. It just tastes like happy, simple times.
Wow. I brought this to our neighborhood potluck, and it was the first thing to disappear. Someone even came up and asked for the recipe, saying it was 'the best potato salad' they'd ever had. My heart just swelled. It’s a quiet little victory, you know?
Essential Ingredient Guide
- Yukon Gold Potatoes: These are my favorite. They're waxy enough to hold their shape but still get creamy. Russets work too, but they can fall apart a bit more easily, so just be gentle with them.
- Good Mayonnaise: This isn't the time for the low-fat stuff. A good, full-fat mayonnaise is the heart of the dressing. It creates that luscious texture we all crave.
- Hard-Boiled Eggs: Don't skip the eggs! They add such a wonderful richness and texture. A little chop, not a mash, is the way to go.
- Celery & Red Onion: These are for the crunch. The fresh, crisp bite of celery and the gentle sharpness of red onion cut through the creaminess perfectly. A fine chop is key.
Complete Cooking Process
- First, get your potatoes and eggs cooked. Boil the potatoes until a fork slides in easily. Cool and peel the hard-boiled eggs.
- While things are cooking, whisk up your dressing. Just combine the mayo, mustard, vinegar, and seasonings in a small bowl. Easy.
- Once the potatoes are slightly cooled (still a little warm is good!), put them in your biggest bowl. Add the eggs and chopped veggies.
- Pour that beautiful dressing over everything and fold it all together. The key word here is 'fold.' Be kind to your potatoes.
- Now for the hardest part: waiting. Cover the bowl and let it chill in the fridge. This is where the salad goes from good to great. All the flavors meld together. It's worth the wait, I promise.
Your Potato Salad Questions, Answered
→Why is my potato salad watery?
This usually happens if you dress the potatoes when they're too hot or if they weren't drained well enough. Let them steam dry for a few minutes after draining, and cool just slightly before mixing.
→Can I make this ahead of time?
Oh, absolutely. In fact, it's better that way! It tastes best after chilling for at least 2 hours, and it's fantastic made the day before. The flavors really deepen overnight.
→What are the best potatoes for potato salad?
I really love Yukon Golds because they hold their shape but are still creamy. Red potatoes are another great waxy option. Try to avoid starchy potatoes like Russets unless you prefer a softer, more mashed texture.
→Can I add anything else to this recipe?
Of course! That's the beauty of home cooking. Crispy turkey ham, fresh herbs like parsley or chives, or even a little chopped bell pepper would be lovely additions. Make it your own.
All-American Potato Salad: Best Recipe
Make the best all-American potato salad! This easy recipe is perfect for potlucks and BBQs. Creamy, flavorful, and always a crowd-pleaser.
Timing
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes, plus chilling
Recipe Details
Ingredients
For the Salad
- 013 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 026 large eggs, hard-boiled and chopped
- 031 cup celery, finely chopped
- 041/2 cup red onion, finely chopped
- 051/4 cup sweet pickle relish (or chopped sweet pickles)
For the Creamy Dressing
- 011 1/2 cups mayonnaise
- 022 tablespoons Dijon mustard
- 031 tablespoon apple cider vinegar
- 041 teaspoon sugar
- 051/2 teaspoon salt, or to taste
- 061/4 teaspoon black pepper
- 07Paprika and fresh dill for garnish
Instructions
Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are just fork-tender. Don't let them get mushy! Drain well and let them cool slightly.
While the potatoes are cooking, you can hard-boil your eggs. Once they’re cooked, peel and give them a rough chop.
In a small bowl, whisk together all the dressing ingredients: mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Give it a taste. It should be creamy, tangy, and just a little sweet.
In a very large bowl, gently combine the slightly warm potatoes, chopped eggs, celery, red onion, and sweet pickle relish.
Pour the dressing over the potato mixture. Use a spatula to gently fold everything together until it's all coated. Be gentle so you don't mash the potatoes.
Cover the bowl and refrigerate for at least 2 hours, but honestly, overnight is even better. This lets all the flavors get to know each other.
Before serving, give it another gentle stir. Sprinkle with a little paprika and some fresh dill for a touch of color. So pretty.
Notes & Tips
- 1If you don't have red onion, a sweet Vidalia onion or even green onions will work nicely.
- 2For a bit more tang, you can use dill pickle relish instead of sweet.
- 3Be gentle when you stir! The goal is a salad with distinct pieces of potato, not mashed potatoes.
Tools You'll Need
- •Salt your potato water! It seasons the potatoes from the inside out.
- •Don't overcook the potatoes. You want them tender, not falling apart.
- •Dress the potatoes while they are still slightly warm. They absorb the dressing so much better that way.
- •Always taste and adjust the seasoning right before you serve it. It might need a little more salt after chilling.