All American Potato Salad Recipe

Name: All American Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes; Table salt; 2tablespoons distilled white vinegar; 1medium rib celery, chopped fine (about 1/2 cup); 2tablespoons minced red onion; 3tablespoons sweet pickle relish; 1/2cup mayonnaise (see note); 3/4teaspoon powdered mustard; 3/4teaspoon celery seed; 2tablespoons minced fresh parsley leaves; 1/4teaspoon ground black pepper; 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional

Servings: persons

2pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
Table salt
2tablespoons distilled white vinegar
1medium rib celery, chopped fine (about 1/2 cup)
2tablespoons minced red onion
3tablespoons sweet pickle relish
1/2cup mayonnaise (see note)
3/4teaspoon powdered mustard
3/4teaspoon celery seed
2tablespoons minced fresh parsley leaves
1/4teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional

1
1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
3
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes, Table salt, 2tablespoons distilled white vinegar, 1medium rib celery, chopped fine (about 1/2 cup), and more.

Yes, All American Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

All American Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions