Classic American Potato Salad

Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours (minimum)
Total Time: 2 hours 50 minutes
Yields: 8-10 servings
Skill Level: Easy
Author: [Your Website/Blog Name]

The Ultimate Backyard Barbecue Side Dish

There are few dishes as quintessentially American as a well-made potato salad. It’s the star of every Fourth of July spread, the trusted companion to grilled burgers and hot dogs, and a non-negotiable presence at family picnics and potlucks. This recipe for Classic American Potato Salad is a celebration of that tradition—a perfectly balanced, creamy, and tangy side dish that walks the beautiful line between comforting familiarity and sheer culinary delight.

What separates a truly great potato salad from a merely good one lies in the details: the choice of potato, the cooking technique, and the harmony of the dressing. This version uses a time-tested method that results in creamy (not mushy) potatoes coated in a rich, flavorful dressing that clings to every chunk. With the satisfying crunch of celery, the sharp bite of red onion, and the subtle sweetness of pickle relish, each bite is a perfect textural and flavor symphony. This isn’t just a side dish; it’s a taste of summer, a spoonful of nostalgia, and a guaranteed crowd-pleaser that will have everyone asking for your secret.

Why This Recipe is a Timeless Classic

The Perfect Potato Texture: Using waxy potatoes and a specific cooking method ensures they hold their shape while becoming tender, never turning into a starchy, gluey mess.
A Balanced, Creamy Dressing: The combination of mayonnaise and sour cream creates a base that is rich but not overly heavy, with mustard, vinegar, and relish providing the essential tangy counterpoint.
Make-Ahead Magic: Potato salad actually tastes better after it has had time to chill, allowing the flavors to meld and deepen. It’s the perfect do-ahead dish for stress-free entertaining.
Universally Loved: Its familiar, comforting flavors appeal to all ages, making it a safe and beloved choice for any gathering.

Ingredients

For the Potatoes:

3 pounds (about 6-7 medium) Yukon Gold or red potatoes
1 tablespoon salt, for the cooking water

For the Dressing:

1 cup high-quality mayonnaise
½ cup sour cream
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
2 teaspoons sugar
1 teaspoon celery seed
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika, plus more for garnish

For the Add-Ins:

4 large hard-boiled eggs, chopped
1 cup celery, finely diced (about 2-3 stalks)
½ cup red onion, finely diced
⅓ cup sweet pickle relish, drained
2 tablespoons fresh parsley, finely chopped

Equipment You’ll Need

Large pot
Colander
Large mixing bowl
Small mixing bowl
Sharp knife
Cutting board
Measuring cups and spoons

Instructions

Step 1: Cook the Potatoes to Perfection

Prep and Cut: Scrub the potatoes clean, but do not peel them. The skin adds flavor, texture, and nutrients. Cut the potatoes into 1-inch chunks, trying to keep them roughly the same size for even cooking.
Boil with Salt: Place the potato chunks in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt to the water. Starting with cold water ensures the potatoes cook evenly from the outside in.
Simmer, Don’t Boil Vigorously: Bring the pot to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook for 10-15 minutes, or until the potatoes are just tender. You should be able to easily pierce a chunk with a fork, but it shouldn’t fall apart.
Drain and Cool: Drain the potatoes immediately in a colander and let them steam dry for 10-15 minutes. Allowing them to cool slightly helps them absorb the dressing better and prevents a watery salad.

Step 2: Prepare the Dressing and Add-Ins

Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, celery seed, salt, pepper, and paprika until smooth and well-combined.
Prepare the Vegetables: While the potatoes are cooling, finely dice the celery and red onion, chop the hard-boiled eggs, and chop the fresh parsley.

Step 3: Combine and Chill

Gently Combine: In a large mixing bowl, place the slightly cooled potatoes. Add the chopped eggs, celery, red onion, and pickle relish. Pour about two-thirds of the dressing over the top.
Fold, Don’t Stir: Using a large spatula, gently fold the ingredients together. Be careful not to overmix, as this can break down the potatoes and make the salad mushy.
Check for Consistency: Add more of the remaining dressing until it reaches your desired creaminess. You may not need all of it.
The Crucial Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, but preferably 4-6 hours or overnight. This resting time is non-negotiable—it allows the potatoes to fully absorb the flavors of the dressing, transforming the salad from good to extraordinary.

Step 4: Final Touches and Serving

Garnish and Serve: Just before serving, give the potato salad one final gentle stir. Transfer to a serving bowl and sprinkle the top with the fresh parsley and an extra dusting of paprika for color.
Taste and Adjust: Taste for seasoning and adjust with more salt or pepper if needed.

Serving Suggestions

The Classic BBQ Plate: Serve alongside grilled burgers, hot dogs, bratwurst, barbecued chicken, or ribs.
Picnic Perfect: Pair with fried chicken, baked beans, and a fresh fruit salad.
Potluck Star: This recipe easily doubles to feed a crowd and travels well in a cooler.
As a Light Main: Serve a larger portion over a bed of lettuce for a satisfying summer lunch.

Customization Ideas

This classic recipe is a wonderful canvas for your own creativity:

Bacon Lover’s: Add ½ cup of cooked, crumbled bacon.
Herb Garden: Stir in 2 tablespoons of fresh dill or chives along with the parsley.
A Tangier Twist: Substitute dill pickle relish for the sweet relish and add 1 extra tablespoon of vinegar.
Southern Style: Add ¼ cup of chopped pimentos and a dash of hot sauce.
Deviled Egg Potato Salad: Mash the egg yolks into the dressing for an extra-rich flavor.

Troubleshooting Tips

Salad is too dry: Gently fold in an additional 2-3 tablespoons of mayonnaise.
Salad is too wet: You may have added the dressing while the potatoes were too hot, or under-drained the relish. Next time, ensure potatoes are cooler and relish is well-drained. For now, you can add a tablespoon of instant potato flakes to help absorb excess moisture.
Potatoes are mushy: You likely overcooked them or stirred too aggressively. For this recipe, waxy potatoes like Yukon Gold or red potatoes are more forgiving than starchy Russets.
Flavor is bland: Let it chill longer! The flavors need time to develop. You can also add an extra pinch of salt and a teaspoon of vinegar before serving.

Nutrition Information (Approximate, per serving based on 10 servings)

Calories: 320 kcal
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: 6g
Protein: 6g
Total Fat: 21g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 580mg

Nutrition information is an estimate and will vary based on specific ingredient brands and portions used. Values calculated using full-fat mayonnaise and sour cream.