Classic American Potato Salad is the perfect side dish for your upcoming summer BBQ's! Made with hard boiled eggs, this classic potato salad is creamy and delicious!
Ingredients You Need To Make Potato Salad:
Russet Potatoes - We use three to four large russet potatoes in this recipe. You may also use red potatoes or golden potatoes in this recipe although I recommend russet.
Celery - You'll need about a quarter cup of finely chopped celery, equivalent to about one stalk.
Onion - You'll need a quarter cup of finely chopped white, yellow or sweet onion.
Distilled Vinegar - This will go into the creamy sauce. You may also use apple cider vinegar.
Hard Boiled Eggs - You will need three hard boiled eggs for this salad. You can skip this ingredient if you don't like egg in your potato salad.
Salt - Any cooking salt will do. We typically use sea salt or Himalayan salt.
Black Pepper - Fresh cracked or ground black pepper.
Mayonnaise - Full fat mayonnaise is best.
Mustard - Yellow mustard is best but you may also use dijon.
Sweet Pickle Relish - We like sweet relish in this recipe, but you may also use dill relish.
Green Onion - Fresh chopped green onion is an optional garnish.
How To Make Classic American Potato Salad:
Place potatoes a large saucepan and cover with water. Bring water to a boil and cook for about 7-8 minutes until potatoes are tender but not mush. Drain.
Toss hot potatoes in a large bowl with diced boiled eggs, celery, onion, salt and pepper and let cool completely.
In a small bowl combine mustard, mayo, vinegar and pickle relish.
Once the potatoes are cool, toss in the mustard mayo sauce and cover. Place in the fridge for at least 30 minutes.
Remove from fridge and sprinkle with chopped green onion. Enjoy!
Main Courses To Serve With Potato Salad:
Shishito Pepper Cheeseburgers - A juicy quarter pound burger with grilled shishito peppers and onions, mayonnaise, steak sauce, and melty havarti cheese on toasty brioche buns.
Chipotle BBQ Chicken Skewers - Grilled boneless skinless chicken thighs skewered and served with a delicious homemade chipotle barbecue sauce.
Smoked Pork Shoulder - Here is a step by step guide to smoking a tender, crusty, and absolutely delicious pork shoulder on your pellet grill.
Crockpot Pulled Pork Sliders - Tender and delicious bbq pulled pork cooked low and slow in the crockpot. Layer the pulled pork on top of your toasted Hawaiian Rolls followed by creamy coleslaw and sweet pickle.
BBQ Pork Skewers with Filipino BBQ Marinade - Delicious grilled pork skewers in a homemade sticky, sweet, and spicy Filipino style BBQ marinade.
More Favorite Salad Side Dishes:
Simple Caesar Salad - My quick and easy caesar salad is made with homemade dressing, crunchy romaine, croutons and freshly shaved parmesan cheese.
Creamy Macaroni Salad - Made with fresh peppers, onions, celery and pickle in a sweet creamy sauce.
Hawaiian Macaroni Salad - Creamy and delicious Hawaiian macaroni salad is an excellent side dish to serve with your favorite grilling recipes.
BLT Pasta Salad - The perfect summer pasta salad loaded with bacon, corn, tomato, hard boiled egg, tomatoes, and kale in a delicious ranch dressing.
Classic Egg Salad - Protein packed, simple and healthy egg salad recipe. Serve egg salad on its own, on crackers or as an egg salad sandwich.
Classic American Potato Salad
Ingredients
- 4-5 Small Russet Potatoes peeled and cut into 1" cubes
- ¼ cup Celery sliced
- ¼ Onion finely chopped
- 1 tablespoon Distilled Vinegar
- ¼ teaspoon Salt
- Cracked Black Pepper to taste
- 3 Hard Boiled Eggs diced
- ⅓ cup Mayonnaise
- 1 teaspoon Mustard
- 2 tablespoon Sweet Pickle Relish
Instructions
- Place potatoes a large saucepan and cover with water. Bring water to a boil and cook for about 7-8 minutes until potatoes are tender but not mush. Drain.
- Toss hot potatoes in a large bowl with diced boiled eggs, celery, onion, salt and pepper and let cool completely.
- In a small bowl combine mustard, mayo, vinegar and pickle relish.
- Once the potatoes are cool, toss in the mustard mayo sauce and cover. Place in the fridge for at least 30 minutes.
- Enjoy!
Jim
I used your recipe as a guide for ingredients and amounts. I made a little more (1 /12 the recipe). Used Avocado Oil Mayo and Dijon mustard. I think I might add a bit more mustard next time. Otherwise the taste was very very good. Simple instructions and easy to follow.
Roslia Santamaria
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂