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All-American Potato Salad
5 from 12 votes

All-American Potato Salad

All-American Potato Salad features tender cubes of russet potatoes mixed with a creamy mayo dressing enhanced by celery, onion, sweet pickle relish, and fresh parsley. The dressing has a subtle spice from dry mustard and celery seed, creating a classic, balanced salad with a tender yet slightly firm texture. Hard-boiled eggs add richness and protein to the mix.

Prep Time
25 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
40 mins
Servings: 6 portions
Calories: 313 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 pounds russet potatoes peeled and cut into ¾-inch (2-cm) cubes, 3 to 4 medium
  • 1 tablespoon + ¾ teaspoon salt divided
  • 2 tablespoons white vinegar distilled
  • 1 celery finely chopped (about ½ cup/60 g, medium rib
  • 2 tablespoons onion from 1 small onion, minced, red
  • 3 tablespoons pickle relish sweet
  • ⅔ cup mayonnaise best quality such as Hellmann’s or Duke’s
  • ¾ teaspoon mustard powder dry
  • ¾ teaspoon celery seed
  • 2 tablespoons parsley minced fresh leaves
  • ¼ teaspoon black pepper freshly ground
  • 2 egg peeled and cut into ¼-in (6-mm) cubes, optional, large, hard-boiled

Instructions

    Cup of Yum
  1. Place the potatoes in a large pot and add water to cover by 1 inch (2.5 cm). Bring to a boil over high heat, then add 1 tablespoon of the salt, reduce heat to medium, and simmer, uncovered, stirring once or twice, until the potatoes are tender, about 8 minutes. (The potatoes are done when a paring knife can be slipped into and out of the center of the potatoes with very little resistance; do not overcook the potatoes or they will become mealy and will break apart.)
  2. Drain the potatoes in a colander and transfer to a large mixing bowl. Add the vinegar and, using a rubber spatula, toss gently to combine. Let stand until the potatoes are just warm, about 20 minutes.
  3. Meanwhile, in a small mixing bowl, stir together the celery, onion, relish, mayonnaise, dry mustard, celery seed, parsley, pepper, and the remaining ¾ teaspoon salt.
  4. Using a rubber spatula, gently fold the dressing and eggs (if using) into the potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

Notes

  • Use celery seed rather than celery salt to control saltiness and provide subtle celery flavor.
  • Add the dressing when potatoes are just warm or fully cooled to prevent breaking the potatoes apart.
  • The salad can be refrigerated covered for up to one day; check and adjust seasoning before serving as flavors mellow in the fridge.

Nutrition Information

Calories 313kcal (16%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 3g (15%) Cholesterol 10mg (3%) Sodium 468mg (20%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 6 portions

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 468mg 20%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.