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  3. Classic American Potato Salad
From above plate with boiled potatoes with parsley and portion of tasty nutritious Russian salad with boiled carrot potato and meat dressed with mayonnaise

Creamy mayo-based potato salad with eggs and celery

Classic American Potato Salad

Classic American Potato Salad

35 minEasy

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Servings

8

8 cups

Difficulty

Easy

Cost

Budget

$

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Classic American Potato Salad

Creamy mayo-based potato salad with eggs and celery

The all-American potato salad with tender potatoes, hard-boiled eggs, crunchy celery, and a creamy mayo-mustard dressing. The backyard cookout essential.

20m

Prep Time

15m

Cook Time

35m

Total Time

8

Servings

Easy

Difficulty

Budget $

Cost

SaladSide DishGluten-Free
Sarah Chen
Sarah Chen

May 14, 2024(Updated April 13, 2026)

Every family has their potato salad recipe and this is the quintessential version. Creamy, tangy, and studded with crunchy celery and sweet pickles—it's the taste of summer.

Why This Recipe Works

Dressing the potatoes while still warm lets them absorb the seasoning and vinegar, building flavor from the inside out. The rest of the dressing goes on after cooling.

Ingredients

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 4 hard-boiled eggs, chopped
  • 3/4 cup mayonnaise
  • 2 tbsp yellow mustard
  • 3 stalks celery, diced
  • 1/4 cup sweet pickle relish
PrepDaily Use

Test Kitchen Pick

Chef Knife

Helpful Tool

Why a sharp knife helps here

When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.

This recipe is won or lost in prep speed and cleaner cuts.

  • Speeds up chopping and slicing
  • Makes prep more consistent and less frustrating

A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.

Shop chef knife options for this recipe

Instructions

  1. 1

    Boil potatoes in salted water until fork-tender, about 12-15 minutes. Drain well.

  2. 2

    While hot, toss potatoes with 2 tbsp apple cider vinegar, salt, and pepper. Let cool 15 minutes.

  3. 3

    Mix mayonnaise, mustard, pickle relish, and a pinch of sugar in a small bowl.

  4. 4

    Fold the dressing, chopped eggs, and celery into the cooled potatoes gently to avoid mashing.

  5. 5

    Cover and refrigerate at least 2 hours before serving. Adjust seasoning and garnish with paprika.

Serving Suggestions

Ways to Serve This Dish

  • Serve as a light main course or alongside grilled protein

  • Best enjoyed fresh -- prepare the dressing separately if making ahead

Substitutions

MayonnaiseGreek yogurt for a lighter version

Use half mayo, half yogurt for the best balance

Sweet pickle relishDill pickle relish or chopped dill pickles

For a tangier, less sweet salad

Tips & Storage

Pro Tips

  • Use waxy potatoes like Yukon Gold—they hold their shape. Russets turn to mush.

  • Dress the warm potatoes with vinegar first; this trick builds layers of flavor.

Storage

Refrigerate up to 4 days. Do not leave at room temperature for more than 2 hours.

Reheating

Serve cold. Stir in a spoonful of mayo before serving if it has dried out.

Nutrition Facts

Per serving (120mg) · 8 servings

Calories280
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein7g
Carbohydrates16g
Fat28g
Fiber420mg
Sugar2g
Sodium3g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Should I peel the potatoes?
Personal preference—peeled is classic, but red or Yukon skin-on has great texture.
Can I make it a day ahead?
Yes, and it actually tastes better after the flavors meld overnight.

Explore More

More SaladMore Side DishGluten-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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