Great American Potato Salad
Get ready to wow your taste buds with the classic and crowd-pleasing Great American Potato Salad! This timeless side dish combines fork-tender russet potatoes, creamy mayonnaise, tangy mustard, and a splash of pickle relish for just the right hint of sweetness, while hard-boiled eggs, crunchy celery, and finely chopped red onion add bursts of texture in every bite. A dash of paprika and vinegar ties it all together with a subtle depth of flavor, and a sprinkle of fresh parsley on top brings a bright, fresh finish. Perfect for summer barbecues, picnics, or any gathering, this easy-to-make potato salad is best served chilled, allowing the bold flavors to meld beautifully. With just 20 minutes of hands-on prep and a recipe that serves eight, this dish is as convenient as it is delicious. Add this quintessential American favorite to your menu and enjoy the comforting taste of tradition!
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Recipe Information
Ingredients
- 3 pounds russet potatoes
- 2 teaspoons salt
- 4 large hard-boiled eggs
- 2 stalks celery
- 0.5 cup (finely chopped) red onion
- 0.25 cup pickle relish
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 0.5 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Peel and dice the potatoes into 1-inch cubes. Place them in a large pot and cover with water.
Add 1 teaspoon of salt to the water and bring it to a boil over medium-high heat. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and spread them out on a baking sheet to cool completely.
While the potatoes are cooling, peel and chop the hard-boiled eggs into small pieces. Finely dice the celery and red onion as well.
In a large mixing bowl, whisk together the mayonnaise, mustard, white vinegar, pickle relish, paprika, 1 teaspoon of salt, and black pepper to make the dressing.
Once the potatoes are cooled, gently fold them into the dressing, ensuring all pieces are coated. Be careful not to mash the potatoes.
Add the chopped eggs, celery, and red onion to the bowl. Mix gently to combine.
Taste the salad and adjust seasoning with additional salt or pepper, if needed.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle the salad with fresh chopped parsley for garnish. Serve chilled or at room temperature.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 971 mg | 21% | |
*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.
