This classic American potato salad is the perfect side dish for summer BBQs. It’s creamy, tangy, and full of flavor from potatoes, mayo, and a hint of mustard!
Honestly, what’s a picnic without potato salad? I always make extra because everyone seems to love sneaking seconds. Pair it with burgers, and you’re all set for a fun day! 😄
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for a creamy texture. If you prefer smaller potatoes, red potatoes are a great choice! They hold their shape well but are still delicious.
Mayonnaise: I love using classic mayonnaise for that rich, creamy taste. If you’re watching your calories, you can opt for Greek yogurt as a healthier alternative.
Mustard: Yellow mustard adds a slight tang. If you want a bolder flavor, try Dijon mustard instead. It gives a nice kick!
Celery & Onion: The crunch from celery and bite from red onion really enhance the salad. If you need a milder flavor, use green onions or scallions instead of red onion.
Pickle Relish: The sweet pickle relish is optional but adds a nice sweetness. If you don’t have it, you can chop up a dill pickle for a different flavor.
How Do I Cook Potatoes Perfectly for Salad?
Cooking potatoes correctly is key to a great potato salad. Aim for tender potatoes that aren’t mushy. Here’s how you do it:
- Start with cold water in a large pot and add the diced potatoes.
- Bring to a boil over medium-high heat with a pinch of salt.
- Cook for about 10-12 minutes until just tender; check with a fork.
- Drain the potatoes and let them cool completely before mixing with the dressing.
I’ve found letting them cool helps prevent them from breaking apart in the salad. Happy cooking!
Classic American Potato Salad Recipe For Summer BBQs
Ingredients You’ll Need:
For the Salad:
- 3 pounds Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes
- 3 large eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons sweet pickle relish (optional)
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delightful potato salad requires around 20 minutes of prep time, plus an additional 2 hours for chilling in the fridge. This allows all the flavors to combine beautifully before serving, making it a perfect dish for summer BBQs.
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by placing the diced potatoes in a large pot and covering them with cold water, letting the water rise about an inch above the potatoes. Sprinkle in a pinch of salt. Bring the pot to a boil over medium-high heat and cook for about 10-12 minutes, or until the potatoes are tender but still firm when poked with a fork. Once done, drain the potatoes and set them aside to cool.
2. Boiling the Eggs:
While the potatoes are cooking, take a medium saucepan and place the eggs in it. Cover the eggs with cold water and bring to a boil. Once the water is boiling, turn off the heat, cover the saucepan, and let it sit for 10-12 minutes. After that, drain the water and cool the eggs under cold running water. Once they are cool, peel and chop them up.
3. Mixing the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper. Whisk everything together until it’s smooth and creamy. The mustard gives a nice tang to the dressing!
4. Combining the Ingredients:
To the dressing, add the cooled potatoes, chopped eggs, celery, red onion, parsley, and sweet pickle relish if you choose to include it. Gently fold the mixture together until all the ingredients are coated with the dressing. Be careful not to break up the potatoes too much as you mix!
5. Seasoning to Taste:
Give your potato salad a taste and adjust the seasoning as needed. If you think it needs more salt, pepper, or mustard, feel free to add a little more to suit your taste.
6. Chilling Before Serving:
Cover the potato salad with plastic wrap or a lid and refrigerate it for at least 2 hours. This waiting period helps the flavors meld and makes for a tastier salad.
7. Serving the Salad:
When you’re ready to serve, give the potato salad a quick stir. Serve it chilled, and consider garnishing with a sprinkle of fresh parsley or paprika for a pop of color. Enjoy your delicious potato salad at your summer BBQ!
FAQ for Classic American Potato Salad
Can I Use Other Types of Potatoes?
Yes! While Yukon Gold and Russet potatoes are excellent choices for their creamy texture, you can also use red potatoes for a firmer bite. Just make sure to keep the skin on if you prefer a bit of extra flavor!
How Do I Store Leftover Potato Salad?
Store leftover potato salad in an airtight container in the fridge for up to 3-4 days. Just give it a good stir before serving again, as some dressing may separate during storage.
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the potato salad up to a day in advance. Just be sure to store it in the fridge until you’re ready to serve. This also allows the flavors to develop even more!
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, Greek yogurt works great as a substitute for mayonnaise. You can also mix Greek yogurt with a little mayo for a balanced creamy dressing. For a vegan option, try using vegan mayo!
