All-American Potato Salad
A classic creamy potato salad with tender potatoes, crunchy veggies, and zesty flavors, perfect for any gathering.
Ingredients
For the Potatoes
- 2 pounds russet potatoes (peeled and cut into ¾-inch cubes) These starchy gems provide a perfect base, becoming buttery soft when cooked.
- 1 tablespoon salt This helps enhance the potatoes' natural flavors.
For the Dressing
- 2 tablespoons distilled white vinegar A splash of tanginess that brightens the dish.
- 1 medium rib celery (finely chopped, about ½ cup/60 g) Adds a delightful crunch and freshness.
- 2 tablespoons minced red onion (from 1 small onion) Offers a bite of sharpness that blends beautifully.
- 3 tablespoons sweet pickle relish A touch of sweetness that adds personality.
- 2/3 cup mayonnaise (best quality such as Hellmann’s or Duke’s) Creaminess that ties everything together.
- 3/4 teaspoon dry mustard Imparts subtle heat and depth.
- 3/4 teaspoon celery seed A hint of aromatic flavor that enhances the salad.
- 2 tablespoons minced fresh parsley leaves Brings a pop of color and fresh taste.
- 1/4 teaspoon freshly ground black pepper Adds a mild kick of warmth.
- 2 large hard-boiled eggs (peeled and cut into ¼-inch cubes, optional) Optional for those who love the added creaminess and protein.
Instructions
Cooking the Potatoes
- Begin by placing the cubed russet potatoes into a large pot. Fill the pot with water, ensuring the water covers the potatoes by at least 1 inch (2.5 cm).
- Set the heat to high and bring the water to a boil. Once boiling, add 1 tablespoon of salt, reduce the heat to medium, and allow the potatoes to simmer uncovered.
- Stir gently every few minutes until the potatoes are tender, about 8 minutes. A paring knife should slide through with minimal resistance.
Draining and Mixing the Potatoes
- After the potatoes are done, drain them in a colander and transfer them to a large mixing bowl.
- While the potatoes are still warm, drizzle the distilled vinegar over them and gently toss using a rubber spatula to ensure even distribution.
- Let the potatoes cool down for about 20 minutes.
Preparing the Dressing
- In a separate small mixing bowl, combine the chopped celery, red onion, sweet pickle relish, mayonnaise, dry mustard, celery seed, minced parsley, freshly ground black pepper, and the remaining ¾ teaspoon salt.
- Stir until all the ingredients are well mixed and the dressing is creamy and inviting.
Combining Everything
- Once the potatoes have cooled, gently fold the prepared dressing into the bowl of potatoes using a rubber spatula.
- If you’re opting for hard-boiled eggs, now is the time to fold them in as well. Ensure everything is mixed well but take care not to mash the potatoes.
Chilling and Serving
- Once mixed, cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 1 hour.
- After chilling, your All-American Potato Salad is ready to serve!
Notes
Perfect Potato Texture: To avoid overcooking, check the potatoes during the last few minutes of boiling. Customize Your Ingredients: Feel free to swap out ingredients based on your preferences— avocado or chopped pickles can be great additions for a twist. Balanced Creaminess: Adjust the amount of mayonnaise or add some Greek yogurt to lighten the dish a bit while still keeping it creamy.