Classic American-Style Potato Salad46 Reviews
“Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 6 servings
- Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
- Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Amount Per Serving (6 total)
- 291 cal
- 17.3 g
- 28.8 g
Based on a 2,000 calorie diet
Reviews (46)Rate This Recipe
"I doubled this recipe for a potluck barbecue. It is delicious! I added a little of the pickle juice along with the vinegar, and used a little more mayo than it called for. Keep an eye on the potatoes ..." See moreand don't over cook, which is really the secret to a good potato salad."
"This definitely is "Classic" American-Style Potato Salad! And it's a great base to put your personal spin on. Potato salads definitely are "classic" picnic food and no matter what your personal prefer..." See moreence potato salad is always a hit! I add more eggs and use white wine vinegar vs. red. For the dressing I cut the mayo with sour cream, used a mix of dijon and yellow mustards and always mix the dressing part separate then add it to the potatoes and veggies so it doesn't get mushy. Great recipe!"
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