Why You’ll Love This Recipe
- Classic Flavor: The combination of mayonnaise, mustard, and pickles creates a tangy and creamy dressing that complements the potatoes perfectly.
- Versatile Side Dish: Pairs well with a variety of main courses, from grilled meats to vegetarian dishes.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is accessible for both novice and experienced cooks.
- Make-Ahead Friendly: Can be prepared in advance, allowing the flavors to meld and making it convenient for meal planning.
Ingredients
- 5 pounds red potatoes, chopped
- 3 cups mayonnaise
- 2 cups finely chopped pickles
- 5 large hard-cooked eggs, chopped
- ½ cup chopped red onion
- ½ cup chopped celery
- 3 tablespoons prepared mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Potatoes: Place the chopped potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and let cool.
- Prepare the Dressing: In a large bowl, mix together the mayonnaise, chopped pickles, chopped hard-cooked eggs, chopped red onion, chopped celery, mustard, apple cider vinegar, salt, and pepper.
- Combine: Add the cooled potatoes to the dressing and gently mix until well coated.
- Chill: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Servings and Timing
- Servings: Approximately 20 servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes, plus chilling time
Variations
- Add Bacon: Incorporate crumbled cooked bacon for a smoky flavor.
- Spicy Kick: Mix in a teaspoon of Dijon mustard or a dash of hot sauce for added heat.
- Herb Infusion: Add fresh herbs like dill or parsley to enhance the freshness.
- Vegan Option: Use a plant-based mayonnaise and substitute the eggs with tofu or chickpeas.
Storage/Reheating
- Storage: Keep the potato salad in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended, as the texture may change upon thawing.
- Reheating: Serve chilled; do not reheat.
FAQs
Can I use a different type of potato?
Yes, while red potatoes are commonly used for their waxy texture, you can substitute with Yukon Gold or other waxy varieties.
Is it necessary to peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and nutrients.
Can I make this salad ahead of time?
Absolutely. Preparing it a day in advance allows the flavors to develop and meld together.
How can I make the salad spicier?
Add a teaspoon of Dijon mustard or a dash of hot sauce to the dressing for a spicy kick.
Can I add other vegetables?
Yes, ingredients like diced bell peppers or shredded carrots can be added for extra flavor and color.
How do I prevent the potatoes from becoming mushy?
Avoid overcooking the potatoes; they should be tender but still firm.
Can I use store-bought mayonnaise?
Yes, using store-bought mayonnaise is perfectly fine and convenient.
Is this recipe gluten-free?
Yes, this potato salad is naturally gluten-free.
How can I make the salad creamier?
Add more mayonnaise or a dollop of sour cream to achieve a creamier texture.
Can I use sweet pickles instead of dill?
Yes, sweet pickles will add a different flavor profile, making the salad sweeter.
Conclusion
American Potato Salad is a timeless dish that brings comfort and flavor to any gathering. Its creamy texture and tangy dressing make it a crowd-pleaser that’s both easy to prepare and adaptable to various tastes. Whether you’re hosting a barbecue or simply enjoying a family meal, this classic side dish is sure to be a hit.
American Potato Salad
This American Potato Salad is a classic, creamy, and tangy side dish made with tender potatoes, mayonnaise, mustard, pickles, and hard-cooked eggs. Perfect for picnics, barbecues, or family gatherings, it’s a comforting and flavorful addition to any meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes + chilling time
- Yield: Approximately 20 servings
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 pounds red potatoes, chopped
- 3 cups mayonnaise
- 2 cups finely chopped pickles
- 5 large hard-cooked eggs, chopped
- ½ cup chopped red onion
- ½ cup chopped celery
- 3 tablespoons prepared mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
Instructions
- Cook the Potatoes – Place chopped potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat and simmer for 10 minutes until tender. Drain and let cool.
- Prepare the Dressing – In a large bowl, mix mayonnaise, chopped pickles, chopped eggs, red onion, celery, mustard, apple cider vinegar, salt, and pepper.
- Combine – Add cooled potatoes to the dressing and gently mix until well coated.
- Chill – Cover and refrigerate for at least 1 hour before serving.
Notes
- Spicy Kick – Add Dijon mustard or a dash of hot sauce for extra heat.
- Herb Infusion – Add fresh herbs like dill or parsley to enhance flavor.
- Vegan Option – Use plant-based mayo and substitute eggs with tofu or chickpeas.
- Storage – Store in an airtight container in the fridge for up to 3 days.
