Cooks All American Potato Salad
Creamy, tangy, and irresistibly nostalgic, Cooks All American Potato Salad is a timeless classic perfect for summer barbecues, picnics, or potlucks. This recipe features tender chunks of russet potatoes coated in a rich dressing made with mayonnaise, yellow mustard, and apple cider vinegar, perfectly balanced with a touch of sweetness from granulated sugar. Crisp celery, zesty dill pickles, and sharp red onion lend bursts of texture and flavor, while chopped hard-boiled eggs add a hearty touch. Finished with a sprinkle of paprika for a vibrant garnish, this crowd-pleasing dish is easy to make and tastes even better when chilled, allowing the flavors to meld beautifully. Simple yet packed with nostalgic ingredients, this recipe is sure to become a go-to side dish for any occasion.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Granulated sugar
- 3 stalks Celery
- 1 small Red onion
- 0.5 cup Dill pickles
- 4 large Hard-boiled eggs
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Peel the russet potatoes and cut them into roughly 1-inch cubes.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil, then reduce the heat to medium and simmer the potatoes for 10-15 minutes, or until they are fork-tender but not mushy.
While the potatoes cook, dice the celery, red onion, and dill pickles into small pieces. Set them aside.
Once the potatoes are cooked, drain them and allow them to cool for about 10-15 minutes.
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, 1 teaspoon of salt, and black pepper until smooth and creamy.
Add the cooled potatoes to the bowl with the dressing, tossing gently to coat the potatoes in the mixture.
Chop the hard-boiled eggs into bite-sized pieces and add them to the salad along with the diced celery, red onion, and dill pickles. Fold everything together gently to distribute the ingredients evenly.
Taste the salad and adjust seasoning with additional salt or black pepper, if needed.
Transfer the potato salad to a serving dish and sprinkle with paprika for a pop of color.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
3873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 6574 mg | 286% | |
| Total Carbohydrate | 468.2 g | 170% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 35.3 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 433 mg | 33% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 10716 mg | 228% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
