Classic American Potato Salad

A traditional potato salad with a creamy dressing, tender potatoes, and simple seasonings. This dish is suitable for picnics, gatherings, or everyday meals.

Yield

6–8 servings

Time

Preparation: 20 minutes
Cooking: 15 minutes

Ingredients

Salad Base

6 medium potatoes, peeled and cut into 1-inch cubes
4 hard-boiled eggs, peeled and chopped
½ cup chopped celery
½ cup chopped onion

Dressing

1 cup mayonnaise
2 tablespoons mustard
1 tablespoon vinegar or pickle liquid
½ teaspoon celery seed
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper

Optional Topping

Paprika
Chopped chives or green onions
Cooked bacon pieces

Instructions

1. Cook the Potatoes

Place the potato cubes in a large pot and cover with cold water.
Bring to a boil, then reduce to a gentle simmer.
Cook for 10–15 minutes until the potatoes are tender when pierced with a fork but still hold their shape.

2. Drain and Cool

Drain the potatoes and rinse briefly with cool water to stop further cooking.
Allow them to cool for about 15–20 minutes before mixing.

3. Prepare the Dressing

In a bowl, combine the mayonnaise, mustard, vinegar, celery seed, salt, and black pepper.
Mix until smooth.

4. Assemble the Salad

Place the cooled potatoes, eggs, celery, and onion into a large bowl.
Add the dressing and gently fold until everything is evenly coated.
Mix carefully to avoid breaking the potatoes.

5. Chill and Serve

Cover the bowl and refrigerate for at least 2 hours before serving.
This allows the flavors to blend and the salad to chill properly.

Optional Adjustments

Add chopped pickles for extra texture
Replace a portion of the mayonnaise with yogurt or sour cream for a lighter texture

Storage

Store covered in the refrigerator and use within 2 days.