All-American Potato Salad

A creamy All-American potato salad, perfect for summer barbecues and picnics. Tender russet potatoes and traditional ingredients for a tasty side dish!
Prep Time10 mins
Cook Time25 mins
Total Time55 mins
Course: Side
Cuisine: American
Servings: 6 servings
Calories: 200kcal
Author: Jessica Gavin


  • 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


  • 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.


  • Potato salad can be made up to two days ahead. Store in an airtight container in the refrigerator. 


Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 586mg | Potassium: 686mg | Fiber: 2g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 42.1mg | Calcium: 30mg | Iron: 1.6mg
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