It’s not a real backyard party until someone shows up with American potato salad! This is a side we could eat time and again.
Cooking the potatoes just right takes some patience, but it’s pretty simple. First, you’ll want them to be tender but not falling apart. (Otherwise you’ll have more mashed potato, less salad!)
Second, remember to boil the potatoes whole and unpeeled. Peel and dice them only once they’re cooked. This keeps their texture firm and prevents them from absorbing too much water. Waterlogged potatoes can really ruin the taste of your salad.
If you’re looking to switch things up, you could always bake the potatoes instead of boiling. Same process applies, though: peel and dice afterwards. It’s a great way to use up leftover baked potatoes!
American Potato Salad Recipe
- 2 1/2 lbs Russet potatoes, unpeeled and scrubbed
- 3/4 tsp salt
- 1/4 cup yellow onion, finely diced
- 2 celery stalks, finely diced
- 1/4 cup dill pickles, chopped, or sweet pickles
- 2 Tbsp fresh parsley, chopped
- 1 cup mayonnaise
- 2 tsp white vinegar
- 2 tsp granulated sugar
- 1 Tbsp yellow mustard
- 1/2 tsp black pepper
- 4 eggs, hardboiled, chopped
- Add the whole unpeeled potatoes to a large pot and fill with enough water to cover by at least 1". Place the pot over high heat and bring to a boil, then reduce heat to medium-low and simmer the potatoes until cooked through but not falling apart—about 25–35 minutes. (You can test this by piercing all the way through the center of the thickest potato with a sharp paring knife or bamboo skewer. If you feel any ‘crunching’ as you push it through, you know the center is still raw.) Drain water and set potatoes aside until dry and just cool enough to handle.
- We leave the skins of the potatoes on to take advantage of the added nutrients. If you choose to remove them, do it now while they are still warm. Roughly dice the potatoes into about ½" pieces and sprinkle the diced potato with ¾ tsp salt. Set the potatoes aside to completely cool to room temperature.
- While the potatoes are cooling, add all remaining ingredients in a large mixing bowl and stir to combine. Cover and refrigerate until the potatoes come to room temperature.
- Once the potatoes have cooled to room temperature, add them to the bowl containing the dressing and stir until potatoes are completely coated. Refrigerate for at least 1 hour, and then give the salad a good stir. (The more you stir, the creamier it gets, but don’t go overboard.) Season to taste with additional salt and pepper if needed. Enjoy!
Greek yogurt is a good substitute if you’re looking for a healthier alternative to mayo!