American
Potato Salad
Yukon Gold potatoes and hard-cooked eggs are folded with celery, onion, pickle, and a mayonnaise-mustard dressing. The salad is chilled so the potatoes soak up the dressing before serving.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
Why you’ll love it
- Yukon Golds hold their shape better than russets once they are dressed.
- Dressing the potatoes while they are still warm helps them absorb salt and vinegar.
- Mustard and pickle keep the mayonnaise from tasting flat.
- A chill of at least an hour lets the celery and onion soften into the salad.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cover the potatoes with cold water in a large pot. Add the 1 tbsp kosher salt. Bring to a boil, then simmer until the chunks are tender but not falling apart, 12 to 15 minutes.
- 2
While the potatoes cook, cover the eggs with cold water in a small saucepan. Bring to a boil, then cover, remove from the heat, and let stand 11 minutes.
- 3
Drain the eggs and cover them with cold water until cool. Peel and dice them.
- 4
Drain the potatoes. Spread them in a wide bowl so steam can leave.
- 5
Whisk the mayonnaise, yellow mustard, apple cider vinegar, 1 tsp kosher salt, and black pepper in a small bowl.
- 6
While the potatoes are still warm, fold in the dressing, celery, red onion, pickle relish, diced eggs, and dill.
- 7
Taste and add more salt if the salad tastes dull. Cover and refrigerate at least 1 hour before serving.
Pro tips
- Cut the potatoes into similar chunks so they finish at the same time.
- If the salad looks dry after chilling, stir in another tablespoon of mayonnaise, not water.
- Red onion mellows in the vinegar dressing. Soak the dice in cold water for 5 minutes if you want it milder, then drain well.
Easy substitutions
- Mayonnaise
- Half mayonnaise and half plain Greek yogurt
- Dill pickle relish
- Chopped dill pickles
- Dill
- Parsley
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days. Do not leave it out longer than 2 hours.
Reheating
Do not reheat. Serve cold. Stir before serving if the dressing has settled.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 16 g
- Fiber
- 3 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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