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All-American Potato Salad Recipe

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4.1 from 81 reviews

This classic All-American Potato Salad recipe features tender Russet potatoes coated in a creamy mayo and sour cream dressing with a tangy kick from vinegar, sweet pickle relish, and Dijon mustard. It’s enhanced with crunchy celery, red onion, and fresh chives, then chilled to deepen flavors. Garnished with hard boiled eggs and a dash of paprika, it’s a perfect side dish for barbecues, picnics, or family gatherings.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Potatoes

  • 3 pounds (about 5 large) Russet potatoes, peeled and cubed
  • Salt (to taste)
  • 4 tablespoons vinegar (divided)

Dressing

  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • Freshly cracked pepper (to taste)

Add-ins & Garnish

  • 2 celery stalks, finely chopped
  • 1/2 small red onion, chopped or sliced
  • 1/4 cup chopped chives (plus more for garnishing)
  • 4 hard boiled eggs, sliced (optional)
  • Paprika to garnish (optional)

Instructions

  1. Boil the Potatoes: Place the peeled and cubed Russet potatoes in a large saucepan. Add enough water to cover the potatoes, along with salt and 2 tablespoons of vinegar. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 10 minutes. Drain the potatoes and transfer them to a baking sheet, spreading them out in one layer to cool.
  2. Season the Potatoes: While still warm, season the potatoes with the remaining 2 tablespoons of vinegar and additional salt to taste. Set aside until the potatoes reach room temperature.
  3. Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, sweet pickle relish, and Dijon mustard until smooth. Season the dressing with salt and freshly cracked pepper to your preference.
  4. Combine Ingredients: Add the finely chopped celery, chopped red onion, and chopped chives to the dressing. Stir vigorously to coat everything evenly. Then, gently fold in the cooled potatoes, being careful not to mash them. Taste and adjust seasoning if needed.
  5. Chill the Salad: Cover the bowl with plastic wrap and refrigerate the potato salad for at least one hour. This rest time allows the flavors to meld beautifully.
  6. Garnish and Serve: When ready to serve, transfer the potato salad to a serving platter. Garnish with sliced hard boiled eggs, additional chopped chives, and a sprinkle of paprika if desired. Serve chilled.

Notes

  • For best results, peel and cut potatoes into similar-sized cubes to ensure even cooking.
  • Russet potatoes are ideal for this recipe because they hold their shape well and provide a fluffy texture.
  • If you prefer a tangier taste, you can increase the vinegar slightly, but avoid overdoing it to keep balance.
  • Hard boiled eggs are optional but add classic flavor and visual appeal.
  • This potato salad can be made a day ahead; just keep it covered and refrigerated to let flavors develop even more.
  • Use fresh chives for a pop of color and mild onion flavor, but green onions can be a substitute if necessary.
  • If you want to reduce fat, substitute half the mayonnaise with Greek yogurt, but keep in mind it changes the creaminess slightly.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/all-american-potato-salad-recipe/