A creamy All-American potato salad perfect for summer barbecues and picnics. Tender russet potatoes combined with hard boiled eggs, celery, red onions, mayonnaise, sweet pickle relish, and mustard for a tasty side dish.
When you think about summertime, potato salad is one essential item that always makes it on the table, especially when serving barbecued food. This All-American potato salad is the ultimate recipe that will have everyone coming back for another serving!
When researching cooking techniques for making a creamy classic potato salad, there is an abundance of options. I found a technique from Cook’s Illustrated that started cooking of the potatoes in cold water, followed by a marination in vinegar step to maximize the taste of the spuds.
The creaminess of russet potatoes combined with traditional ingredients and seasonings found in your pantry makes this dish easy to prepare. This potato salad recipe is so tasty that I used it as a base to make a healthier version with yogurt. No matter what variation you try, using this basic potato cooking technique will give you delicious results every time!
How to make potato salad
- Peel and cut potatoes into ¾-inch cubes.
- Add potatoes to a large pot and cover with cold water.
- Bring water to a boil, add salt and reduce to a simmer.
- Cook until fork-tender then drain.
- Add potatoes back to the pot and combine with vinegar.
- Let potatoes sit for 20 minutes.
- In a large bowl combine the potatoes, celery, mayonnaise, relish, onion, parsley, mustard, salt, and pepper.
- Cover, chill and garnish with parsley, onion, and celery.
Potato selection
- Russet potatoes are the root vegetable of choice because they have a more “mealy” texture. When they cook, you can sense a more crumbly and starchy texture that adds to the creaminess of the potato salad, just like mashed potatoes.
- Yukon gold potatoes can be used instead for a more buttery flavor.
- Red potatoes are a tasty choice but are more waxy texture, meaning they will hold shape better but be less creamy.
The cooking process
Start cooking the potatoes in cold salted water, bring to a boil, and reduce to a simmer. This process allows the flavor of the salt to be absorbed into the potatoes and give an evenly cooked texture. Don’t overcook otherwise they may fall apart completely when mixed. I always check a few times to make sure the chunks are fork-tender. It takes about 8 minutes to cook the potatoes.
Adding vinegar
When the potatoes are warm, they are better at absorbing flavor. Toss in two tablespoons of vinegar right after cooking, stir and allow to sit for 20 minutes. The vinegar slowly infuses into each piece giving some tartness with each bite to compliment the creaminess of the dressing. Apple cider vinegar can be substituted for distilled vinegar for a milder pungency.
The essential ingredients
The classic ingredients for potato salad are hard-boiled eggs, mayonnaise, Dijon mustard (or yellow mustard), dill pickle relish, red onion, and celery. I usually skip the miracle whip and make my own homemade mayonnaise. These elements create a balance of creaminess, tangy, sweet and crunchy textures.
Salt, pepper and onion powder is used for seasoning. Feel free to sprinkle in some whole celery seeds, or a few teaspoons of sweet pickle juice. For a Hawaiian-inspired potato salad add in some chopped ham, pineapple, and Fuji apples. Don’t be afraid to play around to find your favorite combination!
Make it ahead of time
This potato salad can be prepared and assembled up to 2 days before serving. I like to shop some fresh onions and parsley to garnish on the top. Onions that have been pre-cut tend to smell more sulfurous.
More potato recipes
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
The benefit of starting with cold water
The potatoes should start in cold water then gradually brought to a boil, then simmer to finish cooking. This culinary school tip I learned prevents the outside from cooking too fast and the interior taking more time. This is important for when you want to retain chunks of potato.
All-American Potato Salad
Ingredients
- 2 pounds russet potatoes
- 1 tablespoon kosher salt, for cooking potatoes
- 2 tablespoons distilled white vinegar
- 1/2 cup celery, 1/8-inch dice
- 1/2 cup mayonnaise
- 1/4 cup dill pickle relish
- 2 tablespoons red onions, 1/8-inch dice
- 2 tablespoons minced parsley
- 1 1/2 teaspoons dijon mustard, or yellow mustard
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 hard boiled eggs, diced into 1/4"cubes
Instructions
- Peel the potatoes and cut them into 3/4-inch dice. Immediately place them in a large saucepan and add enough water to cover by 1 inch.
- Boil water over medium-high heat.
- Add 1 tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes.
- Drain potatoes and transfer back to the pot.
- Add vinegar and use a rubber spatula to toss gently to combine. Let stand for 20 minutes, the potatoes will still be warm.
- In a large bowl, gently stir together potatoes, celery, mayonnaise, relish, onion, parsley, mustard, ¾ teaspoon salt, ½ teaspoon pepper, onion powder and chopped eggs. Add more salt and pepper to taste.
- Cover and refrigerate until chilled, about 1 hour before serving. Garnish with more parsley, celery, and onion if desired.
Recipe Video
Notes
- Potato salad can be made up to two days ahead. Store in an airtight container in the refrigerator.
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This recipe was easy and super delicious. I had a couple of unused baked potatoes and used these (cheated) instead of cooking potatoes as per the recipe. The salad still came out tasting great. Thank you so much for a wonderful recipe my family and I enjoyed!!!
Great idea Nancy! Any shortcuts you can use, the better 🙂 So happy to hear that everyone enjoyed the recipe!
This was a really good and simple recipe. I wasn’t sure whether the recipe called for sweet relish or dill relish, but dill sounded better. So I chopped up some good kosher dills, and it was great. I also think that some crumbled thick-sliced bacon would be a nice addition – but I was too lazy. In sum, I really liked this and will make it again.
Thank you Adam! I have used sweet relish in the past but I LOVE the idea of fresh chopped dill pickles. I’m sure the flavor and texture was even better! Bacon would definitely be a good add if you have time 🙂
Hi Jessica,
I printed this out. It is very similar to the recipe I have used for years for my moms which is our family favorite. I never knew how much mayo or mustard she put in though and always felt I overdid the mayo so I am excited to have your recipe. I’m making this today.
Have a wonderful day and thank you for another great recipe. If you have a good German potato salad recipe I’d appreciate that too. I have never had it but my husband had it years ago and still talks about how good it was.
Judy
I’m so glad that you found a recipe similar to what your mom would make for your family! I can’t wait to hear what you think of the recipe, please let me know how it turns out. I’ll have to do some research on the flavor profiles of German potato salad, fun!
This reminds me of my mom’s famous potato salad. At least we thought it was! She added finely chopped green olives (w pimentos) and it just gives it a different delicious taste.
I’m American and was curious to see what American potato salad looked like in Australia. This is almost exactly what I make but I use chopped dill pickles instead of relish and the dill pickling liquid instead of vinegar. I really enjoy your blog and am trying lots of new (to me) Japanese recipes–thanks!
I love the idea of using dill pickles and the juice for the potato salad Kimberley! Thank you so much for following my blog and trying new recipes 🙂 If you ever have any questions, please let me know!
Hi Jessica,
This is a follow-up to my earlier post and your response. This is now my go to recipe for Potato Salad. It tastes exactly like my moms which has always been my favorite and my husband loves it too. Your recipe gave me exact measurements on the mayo and relish which is an area I always over added or under added. Following your recipe it has been perfect each time and I have made it. I’m sharing it with all my kids as well.
Thank you,
Judy
Big hit! I had Wickles Pickles on hand so I used the juice and chopped up some pickles. Trying it again today with red potatoes. Hope it’s just as good.
Great recipe. I also add red and green bell peppers for color and crispiness!
Wow Had to try this Potato Salad I usually do the one in my cook book but had to change it as I’m using it all the time, I loved it a little different to what I use to and taste great. Everyone who came to the BBQ commented on the Salad, yes I took the credit for it sorry. Will be doing this at the next BBQ,
Take all the credit friend, you deserve it!
I made this and your slaw with Greek yogurt dressing on July 4, served with hotdogs. Delicious!
Happy to hear it was a hit Alison!
Hi! How far in advance can I make this potato’s salad? I have a barbecue on Sunday but would like to make it either the Friday night or Saturday morning before. Is this too early? Thanks in advance!
You can make the potato salad up to a day in advance and store in an airtight container.
I never cut up my potato’s before cooking. I am told i make the best. When asked I always tell tell them they can’t believe I cook potatoes while and skin still on cool a little block them when cool enough to handle and go from there never mushy or over cooked. Always use russets or baking potato. Normal American recipe
This was super easy to follow. I didn’t have an onion or celery, so I swapped those out for black olives and crunchy dill pickles. Yum! Thank you!
This is my absolute favorite potato salad!! The ingredients are great, tastes amazing!! Thanks so much for sharing. My husband isn’t much of a hard boiled egg fan so I put extra in so he won’t eat any of it and I can have it all to myself! Bravo!!!!
Haha you crack me up! Maybe someday you will share with your husband 🙂
In my family we love to add black olives chopped and some halved and lots of eggs
Olives would be an excellent addition Virginia!
Definitely a crowd pleaser! I had to find a potato salad recipe for girl scouts camp. This one was amazing. So easy. Made 15 pounds of this recipe. I use my recipe app to get me to the correct measurements. I know if I use Jessica Gavin in my Google search for a reliable recipe I’m confident that it’s always a success.
You are a culinary rockstar Lora, great job!
Good recipe.
Used dill pickle juice instead of vinegar
Just made this. It’s awesome!
Thank you for sharing. I am not a cook and depend on bloggers to fulfill my meal plan adventures. Thanks very much for the great directions.
You’re welcome Barb!
Thanks Jessica,
Anxious to try the potato salad. On another note……the beautiful picture of your lettuce is a Kodak moment wanting to be framed.
Thanks also for your wonderful website.
I made this today and it is the First Time I have ever been pleased with making my own potato salad! I used sweet vidalia onions ’cause I had them on hand. I like a little sweetness so I added a few blobs of Frank’s Sweet Chili Dipping Sauce, which made it perfect and also gave it bright red flecks to compliment the green of the celery. It is absolutely Delish …. Thanks so much for the recipe!
yum, thumbs up
I am 68 years old and have never made potato salad. I tried this recipe but left out the dill relish. It came out delicious. I will be making this again. I cooked the potatoes in my pressure cooker for 4 minutes then released the pressure. They were perfect for potato salad. Loved it and I will be making it again very soon.
Thanks for the pressure cooker tip Alyce, you are a rockstar!
Recipe was excellent. I added some leftover chicken that I cut up in strips and it gave it an extra pump. Delicious 😋
I LOVE the addition of the chicken, great idea Pia!