All-American Potato Salad
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This classic potato salad is a guaranteed crowd-pleaser—creamy, tangy, and just the right amount of crunch.
When it comes to all-American cookout sides, nothing beats a good old-fashioned potato salad. This classic potato salad recipe, adapted from America’s Test Kitchen 25th Anniversary Cookbook, is everything you want—creamy, tangy, and packed with just the right amount of crunch. Made with tender russet potatoes, a touch of vinegar to brighten the flavors, and a simple dressing of mayonnaise, sweet pickle relish, celery seed, and mustard powder, it’s perfect for barbecues, picnics, or as a side dish at home. Plus, it’s easy to make ahead, and the flavors only get better as they sit.
For more classic cookout sides, you might also like my classic coleslaw, macaroni salad, and fresh corn salad.
Table of Contents
What You’ll Need To Make All-American Potato Salad
- Russet Potatoes: The starchy, tender texture of russet potatoes creates a creamy base that absorbs the flavors of the dressing. If you prefer, Yukon Gold potatoes can also be used, but they won’t absorb the flavors as readily and are slightly less crumbly.
- Distilled White Vinegar: Adds a tangy brightness to the potatoes while they’re still warm, helping to balance the richness of the mayonnaise-based dressing.
- Celery: Provides a crisp texture and a subtle, fresh flavor that contrasts nicely with the creamy potatoes.
- Red Onion: Offers a sharp, slightly sweet flavor that adds depth and a bit of crunch to the salad.
- Sweet Pickle Relish: Adds sweetness and a slight tang, giving the salad a classic, balanced flavor.
- Mayonnaise: The creamy base for the dressing, binding all the ingredients together and adding richness. Be sure to use a good-quality brand, such as Hellmann’s or Duke’s.
- Dry Mustard: Contributes a very subtle heat that complements the tang of the vinegar and sweetness of the relish.
- Celery Seed: Infuses the salad with an earthy celery flavor.
- Fresh Parsley: Adds a touch of freshness and color to brighten up the dish. For a delicious variation, try fresh dill instead of parsley.
- Hard-Boiled Eggs: Optional, but highly recommended for extra texture and richness.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Place the potatoes in a large pot and add cold water to cover by 1 inch. Bring to a boil over high heat, then add 1 tablespoon of the salt, reduce heat to medium, and simmer, uncovered, stirring once or twice, until the potatoes are tender, about 8 minutes. (The potatoes are done when they are fork-tender, or when a paring knife can be slipped into and out of the center of the potatoes with very little resistance; do not overcook the potatoes or they will become mealy and will break apart.)
Pro Tip: Potatoes are started in cold water to ensure even cooking. When potatoes are added to boiling water, the exterior cooks faster than the interior, leading to uneven texture and potentially mushy outsides with undercooked centers. Starting in cold water allows the potatoes to gradually heat up and cook through evenly, resulting in a better overall texture.
Drain the potatoes in a colander.
Transfer to a large mixing bowl. Add the vinegar and, using a rubber spatula, toss gently to combine. Let stand until the potatoes are just warm, about 20 minutes.
Meanwhile, in a small mixing bowl add the celery, onion, relish, mayonnaise, dry mustard, celery seed, parsley, pepper, and the remaining ¾ teaspoon salt.
Stir to combine.
Add the dressing to the bowl with the potatoes and eggs (if using).
Using a rubber spatula, fold gently to combine. Cover with plastic wrap and refrigerate until chilled, about 1 hour.
Make-Ahead Instructions
This classic potato salad can be made up to 1 day ahead of time. Be sure to taste and adjust the seasoning before serving, as the flavors may dull in the fridge overnight.
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All-American Potato Salad
Ingredients
- 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch (2-cm) cubes
- 1 tablespoon + ¾ teaspoon salt, divided
- 2 tablespoons distilled white vinegar
- 1 medium rib celery, finely chopped (about ½ cup/60 g)
- 2 tablespoons minced red onion, from 1 small onion
- 3 tablespoons sweet pickle relish
- ⅔ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- ¾ teaspoon dry mustard
- ¾ teaspoon celery seed
- 2 tablespoons minced fresh parsley leaves
- ¼ teaspoon freshly ground black pepper
- 2 large hard-boiled eggs, peeled and cut into ¼-in (6-mm) cubes, optional
Instructions
- Place the potatoes in a large pot and add water to cover by 1 inch (2.5 cm). Bring to a boil over high heat, then add 1 tablespoon of the salt, reduce heat to medium, and simmer, uncovered, stirring once or twice, until the potatoes are tender, about 8 minutes. (The potatoes are done when a paring knife can be slipped into and out of the center of the potatoes with very little resistance; do not overcook the potatoes or they will become mealy and will break apart.)
- Drain the potatoes in a colander and transfer to a large mixing bowl. Add the vinegar and, using a rubber spatula, toss gently to combine. Let stand until the potatoes are just warm, about 20 minutes.
- Meanwhile, in a small mixing bowl, stir together the celery, onion, relish, mayonnaise, dry mustard, celery seed, parsley, pepper, and the remaining ¾ teaspoon salt.
- Using a rubber spatula, gently fold the dressing and eggs (if using) into the potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.
Notes
- This recipe calls for celery seed, not celery salt.
- The potatoes must be just warm, or fully cooled, when you add the dressing.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Comments
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This is a perfect potato salad.
Soooo good!!! Our whole family loved this recipe!! This so far is my favorite potato salad recipe! Thanks Jenn!
Delicious! I did reduce the mayo to 1/2 cup and might even use a little less mayo next time. But it was still very creamy. I had a hard time waiting until it chilled as it was good warm. I will double the recipe next time. Another winner recipe.