American Potato Salad Recipe

A timeless favorite at picnics, barbecues, and family gatherings, this classic American potato salad recipe combines tender potatoes with creamy dressing and a hint of tanginess. Serve it alongside grilled meats or as a standalone dish for a crowd-pleasing addition to any meal.


  • 2 pounds red potatoes, scrubbed and diced into bite-sized pieces
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup celery, finely diced
  • 1/2 cup red onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 2 hard-boiled eggs, chopped (optional, for garnish)


  1. Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer the potatoes for 10-15 minutes, or until they are fork-tender.
  2. While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined. Adjust seasoning to taste.
  3. Drain the cooked potatoes and rinse them under cold water to stop the cooking process. Allow them to cool for a few minutes.
  4. In a large mixing bowl, combine the cooked and cooled potatoes with the diced celery, red onion, and chopped parsley.
  5. Pour the prepared dressing over the potato mixture and gently toss until the potatoes are evenly coated.
  6. Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
  7. Before serving, garnish the potato salad with chopped hard-boiled eggs, if desired. Adjust seasoning with salt and pepper if needed.
  8. Serve chilled and enjoy your classic American potato salad!

Note: This potato salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.

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