Classic American Potato Salad Recipe

I love putting together my favorite Classic Potato Salad. The blend of tender Yukon Gold potatoes, hard boiled eggs, and rich mayonnaise with crunchy celery and red onion creates a well-balanced flavor. A touch of yellow mustard and apple cider vinegar lifts this timeless cold side dish, making it perfect for any BBQ.

I wanna share my Classic American Potato Salad Recipe because it’s hands-down one of my best when it comes to BBQ side dishes. I start off with 3 lbs of Yukon Gold or red potatoes, peeled and cut into cubes, and toss in 4 large eggs to add some extra texture.

I then mix in a cup of mayonnaise with 2 tbsp yellow mustard to give it a tangy kick. To bring in a crisp crunch, I add 1/2 cup of celery and 1/2 cup of diced red onion.

I also stir in 2 tbsp apple cider vinegar along with 1 tsp salt and 1/2 tsp black pepper to enhance the flavours. A pinch of paprika is sprinkled on top for that extra pop.

This easy potato salad is super versatile, and its classic taste makes it a must try for any summer gathering or picnic. Enjoy makin it and see why it’s such a favorite on the grill!

Why I Like this Recipe

I like this potato salad recipe because it has this perfect mix of creamy and tangy flavors that always makes my tastebuds happy. The tender potatoes with a slight bite from the celery and red onion remind me of a good family gathering. I also really like that it’s easy to throw together even if you’re not a master chef – its simple steps keep it real and fun. Plus, every time I make it, my friends always ask for seconds since it goes just right with bbq meals.

This is a classic american potato salad thats the best for bbqs! Its a cold potato salad side dish that always brings back memories of summer get togethers and backyard parties. The flavors just meld together so well, and it feels like home every time I take a bite.

Ingredients

• Potatoes: They supplies carb and fiber with a creamy texture to hold flavors all together.
• Eggs: Rich in protein and vitamins, they gives a hearty, classic taste to the salad.
• Celery: Has crisp freshness and mild sweetness balancing the rich mayo and tangy bites.
• Red onion: Offers a zesty bite and antioxidants while cutting through the creaminess.
• Mayonnaise: Brings a creamy richness; though a bit heavy, it ties all flavors perfectly.
• Yellow mustard: Sprinkles tanginess and slight heat to livens up every bite.
• Apple cider vinegar: Adds a sour kick that brightens the overall dish flavorfully.

Ingredient Quantities

• 3 lbs potatoes (Yukon Gold or red), peeled and cut into cubes
• 4 large eggs
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 1/2 cup celery, finely chopped
• 1/2 cup red onion, diced
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• A pinch paprika for garnish

How to Make this

1. Start by peeling the potatoes and cutting them into cubes, then put them in a large pot with enough water to cover and add a pinch of salt.

2. Bring the water to a boil over high heat and let the potatoes simmer for about 10-15 minutes until they are tender but not falling apart.

3. In a separate pot, carefully place the eggs and cover them with water. Bring the water to a boil and let the eggs cook for about 10 minutes.

4. Once the eggs are done, drain the water and cool them under cold running water before peeling and chopping them roughly.

5. Drain the potatoes well and transfer them to a big mixing bowl.

6. In a small bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. Stir them together until smooth.

7. Next, add the finely chopped celery and diced red onion to the mayo mixture and mix well.

8. Gently fold the chopped eggs and mayo mixture into the warm potatoes, making sure all the cubes are well coated.

9. Cover the bowl and chill the potato salad in the refrigerator for at least an hour to let the flavors meld.

10. When ready to serve, sprinkle a pinch of paprika over the top for a nice garnish and enjoy your classic American potato salad!

Equipment Needed

1. A good knife for peeling and chopping the potatoes and eggs
2. A vegetable peeler to remove the potato skin
3. A cutting board for safely chopping the potatoes, celery, and red onion
4. A large pot to boil the potatoes with enough water and salt
5. A separate pot for gently boiling the eggs
6. A colander to drain both the potatoes and the boiled eggs
7. A big mixing bowl to combine the warm potatoes with the mayo mixture
8. A small bowl for mixing the mayo, mustard, vinegar, salt, and black pepper
9. A set of measuring cups and spoons to get the mayo, mustard, vinegar, salt, and pepper exactly right
10. A stirring spoon or spatula to mix everything together
11. A refrigerator to chill the potato salad for at least an hour before serving

FAQ

Classic American Potato Salad Recipe Substitutions and Variations

• If you dont want to use eggs, you can simply leave them out or try using about 1/4 cup of mashed silken tofu to give a similar texture
• You might swap mayonnaise with Greek yogurt for a lighter version that still keeps the creamy taste
• If you dont have yellow mustard, Dijon mustard works pretty well and adds a little extra kick
• Instead of celery, finely chopped cucumber can be used to add a fresh crunch to the salad
• Apple cider vinegar can be replaced with white vinegar or even a squeeze of lemon juice if youre in a pinch

Pro Tips

1. Make sure the potatoes are cooked just right. They should be tender enough to fork but still hold their shape so your salad doesnt turn into mush when you fold in the mayo.
2. Let the potatoes cool a bit before you mix in the sauce. Pouring a hot potato into your mayo mix might make it runny so letting it rest helps keep your salad thick and creamy.
3. Chill your salad for longer than an hour if you can. Even though an hour works, letting it sit overnight really gives the flavors time to mix and hit better.
4. When boiling your eggs, give them a gentle tap on the counter before cooling. This can help crack the shells evenly and makes peeling them way easier later on.