Classic American Potato Salad

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Creamy, tangy, and irresistibly nostalgic, Classic American Potato Salad is the summer side dish that never goes out of style. Whether you’re firing up the grill for a backyard barbecue or packing a cooler for a picnic, this potato salad is the comforting classic that everyone reaches for first. With tender red potatoes, crunchy green onions, chopped boiled eggs, and a seasoned mustard-mayo dressing, each bite is pure comfort food heaven.

The beauty of this potato salad lies in its simplicity. No complicated steps or rare ingredients—just good, fresh produce and pantry staples that come together in the most satisfying way. It’s a recipe that tastes like family gatherings, holiday cookouts, and those warm evenings filled with laughter and good food.

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What Kind of Potatoes Work Best for Classic American Potato Salad?

Red potatoes are a favorite for this dish because they hold their shape well after cooking and have a naturally creamy texture. Yukon Golds also make a great alternative if you like a more buttery flavor. Avoid russet potatoes—they tend to fall apart and turn too mushy for this style of salad.

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Ingredients for the Classic American Potato Salad

Red Potatoes: Their firm texture keeps them from getting mushy, making them ideal for potato salad.

Hard-Boiled Eggs: These add richness and a bit of structure to the salad, along with a mild, creamy flavor.

Green Onions: For a pop of color and a mild, sweet onion bite. They brighten up the whole dish.

Celery (optional): If you love extra crunch, celery brings texture and a refreshing bite.

Mayonnaise: The creamy base that ties everything together. Use a good-quality mayo for best flavor.

Yellow Mustard: Adds tang, color, and that iconic potato salad zing.

Dill Pickle Relish: Brings sweet-tangy flavor and contrast to the creamy ingredients.

Paprika: A light dusting over the top gives color and a subtle smoky flavor.

Salt & Pepper: For seasoning the salad just right—adjust to taste.

Fresh Dill (optional): A sprig or two on top gives it a fresh, herby finish.

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How To Make the Classic American Potato Salad

Step 1: Prep and Boil the Potatoes

Wash and chop the red potatoes into bite-sized chunks. Place them in a pot of cold, salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until fork-tender but not mushy. Drain and let them cool.

Step 2: Make the Dressing

In a mixing bowl, whisk together mayonnaise, yellow mustard, dill pickle relish, salt, and pepper. Adjust the ratio depending on how tangy or creamy you prefer your dressing.

Step 3: Add the Good Stuff

Chop the green onions, celery (if using), and hard-boiled eggs. Add these to a large bowl with the cooled potatoes.

Step 4: Combine Everything

Pour the dressing over the potato mixture and gently fold it all together. Be careful not to mash the potatoes—you want them to stay chunky and intact.

Step 5: Chill and Garnish

Refrigerate the salad for at least 1 hour to let the flavors meld. Just before serving, sprinkle with paprika and top with a few sprigs of fresh dill or extra chopped green onions.

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Serving and Storing This Classic Potato Salad

Serve this potato salad chilled, straight from the fridge or after sitting out for just 10 minutes. It pairs beautifully with grilled burgers, fried chicken, or any summer barbecue classic. If you’re preparing it for a crowd, make it a day in advance—the flavors deepen and get even better overnight.

To store leftovers, place the salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving again, and never leave it at room temperature for more than 2 hours.

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Frequently Asked Questions

How far in advance can I make this potato salad?

You can make it up to 2 days in advance. In fact, it tastes even better after sitting overnight in the fridge.

Can I use sweet pickles instead of dill relish?

Yes, sweet pickles or sweet relish can be used if you prefer a sweeter touch.

What’s the best way to boil potatoes for salad?

Start them in cold salted water and boil gently. This helps them cook evenly without breaking down too much.

Should I peel the potatoes?

It’s up to your texture preference! Red potato skins are thin and tender, so leaving them on adds color and nutrients.

Can I add bacon or other mix-ins?

Absolutely. Crumbled bacon, chopped pickles, or even a dash of hot sauce can add fun twists.

Is it safe to freeze potato salad?

It’s not recommended. The mayonnaise and boiled eggs don’t freeze well and may separate or become watery.

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Want More Salad Ideas with a Twist?

If this Classic American Potato Salad is your go-to side dish, you’ll love branching out with these fresh takes:

• Try the refreshing and tangy Honeycrisp Broccoli Salad for a fruit-and-crunch twist.
• Add a creamy-meets-fruity vibe with Strawberry Crunch Cheesecake Salad.
• Enjoy savory layers in Funeral Potatoes—a cheesy, baked potato favorite.
• Go Mediterranean with Mediterranean White Beans & Greens for a fresh, herby side.
• For something hearty, try the Bacon, Egg, and Hash Brown Casserole as a brunch-friendly alternative.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad or summer BBQ board so you can revisit it whenever you need the perfect potluck or cookout side!

And I’d love to hear how it turned out for you. Did you go classic, or did you mix in some bacon or spicy mustard? Share your version in the comments below!

You can also follow along for more recipes on my Pinterest at Life with Nina where I post all my daily creations and easy comfort food ideas.

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