A creamy All-American potato salad perfect for summer barbecues and picnics. Tender russet potatoes and traditional ingredients for a tasty side dish.
This All-American potato salad is the ultimate recipe that will have everyone coming back for another serving! When you think about summertime side dishes, potato salad is one essential item that always makes it on the table.
There are so many recipes and types of varieties of this comforting dish. For me, I like the classic potato salad, especially when serving barbecued food. The creaminess of the 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 creamy potato salad with yogurt. No matter what variation you try, using this basic potato cooking technique will give you delicious results every time!
When researching cooking techniques for making a creamy potato salad, there was an abundance of options. I found a recipe from Cook’s Illustrated that seemed approachable with just the right combination of ingredients for an All-American potato salad. I decided to give it a try with some minor tweaks.
How to make potato salad
A guideline for the key steps to ensure the most tender potatoes and flavorful potato salad!
- Potato Selection: Russet potatoes are the root vegetable of choice because they have a more “mealy” texture. So when the potatoes cook, you can sense a more crumbly and starchy texture that adds to the creaminess of the potato salad.
- Cooking the Potatoes: Start cooking in cold salted water, brought to a boil then simmered, not added to boiling water! This process allows the flavor of the salt to be absorbed into the potatoes and 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 of potato are fork-tender for doneness.
- Add Vinegar: When the potatoes are warm is the best time to infuse flavors into the spuds. Toss in two tablespoons of vinegar right after cooking, stir and allow to sit for 20 minutes. The vinegar slowly absorbs into each piece, giving some tartness with each bite to compliment the creaminess of the dressing. With layers of flavors built into the salad, there will be no bland spoonfuls!
- Potato Salad Ingredients: To make an All-American potato salad you want to select elements that are a balance of creaminess, tangy, sweet and crunchy. I used eggs, mayonnaise, mustard, dill pickle relish, red onion and celery in the salad. To enhance the flavors, salt, pepper and onion powder is used for seasoning.
This All-American potato salad recipe incorporates additional ingredients to provide extra texture, flavor, and lusciousness. A bit of mayonnaise goes a long way, plus mustard, chopped celery, relish for sweetness and chopped red onion for a bite and crunch.
This recipe also calls for chopped hard boiled eggs, which adds some extra creaminess. It’s the perfect base recipe for potato salad that everyone will love. Feel free to add any additional ingredients you like!
When I was growing up my uncle, Brian made the yummiest Hawaiian inspired potato salad for our summer barbecues. He would use a very similar potato salad recipe, but he added some chopped ham, pineapple, and Fuji apples.
Don’t be afraid to play around to find what your favorite combination is! I have been serving this All-American potato salad this summer with some of my favorite barbecue recipes. What do you like to add to your potato salad? I would love to hear your ideas in the comments section!
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!
Always start cooking your potatoes in cold water!
My Chef Instructor in culinary school always made sure that when we prepared any potatoes, the water was cold and salted. This process helps provide flavor absorption into the bland spuds and a better consistency of texture. Potatoes should be started in cold water then gradually brought to a boil, then simmer to finish cooking. This helps to prevent the outside from cooking too fast and the interior taking longer to cook. This is important for when you want to retain the chunks of potato. Although for mashed potatoes this step becomes less necessary.
- 2 pounds russet potatoes , peeled and cut into ¾ inch cubes
- 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
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 hard boiled eggs , diced into 1/4"cubes
Dice potatoes and 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. Using a rubber spatula, toss gently to combine. Let stand for 20 minutes, the potatoes will still be warm.
In a medium-sized 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.
Potato salad can be made up to one day ahead.
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