American Potato Salad
User Reviews
5
American Potato Salad
Description
This traditional American Potato Salad begins by hard boiling eggs and cooking russet potatoes until tender but firm. The potatoes and eggs are cooled before assembling to prevent the mayonnaise dressing from becoming watery. The dressing combines mayonnaise with salt, black pepper, celery salt, and ground mustard for a touch of tanginess. Chopped celery and red onion contribute crunch and subtle sharpness.
The salad has a creamy consistency with varied textures from soft potatoes, chunky eggs, and crisp vegetables. It is typically served chilled, making it a suitable side for picnics, barbecues, or casual meals. Flavors meld after refrigeration, allowing the seasoning to penetrate the potatoes.
Preparations can be done in advance by cooking and storing components separately, assembling when ready to serve. Variations in potato type or onion choice are possible but may affect texture or color.
Ingredients
- 2 lbs russet potato cut into evenly sized 1-2 inch pieces
- 7 egg hard boiled
- 1 cup celery diced
- 1 cup red onion diced
- 3/4 cup mayonnaise 5.5 oz
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1 teaspoon ground mustard
Instructions
- Hard Boil Eggs: Set a large pot of water to high and bring to a boil. Add eggs and return to a boil and then set a timer for 11 minutes. Once done, don't drain, but instead remove eggs with a slotted spoon and add to a bowl. Add ice and cold water to the bowl of eggs to stop the cooking process.
- Cook Potatoes: Use the same pot and water you used for the eggs and add the potatoes and turn back to high, bring to a boil, and set a timer for 10 minutes. Boil until potatoes are fork tender, but not too soft.
- Prep Mayonnaise and Veggies: While the water is coming to a boil and eggs and potatoes are boiling, chop your celery and onion and prep the mayonnaise. Add mayonnaise to a small bowl, add spices, and mix well and set aside.
- Cool Potatoes: Once potatoes are done, drain and then add to a bowl. Let cool on the counter for 10 minutes and then cover and add the bowl to the fridge and cool for another 45-50 minutes.
- Prep Salad: Once eggs and potatoes are cooled, chop eggs and add to a large bowl with potatoes, celery, onion, and mayonnaise. Mix well and serve!
Notes
- Potatoes and eggs can be cooked and prepped up to 3 days ahead, stored separately, and assembled before serving.
- Russet potatoes are classic here but other potatoes may be used; adjust cooking time accordingly to avoid over- or undercooking.
- Yellow or white onions can be used as alternatives to red onion according to preference.
- Ground mustard can be swapped 1:1 with yellow mustard for a milder flavor and a brighter color.
- Store leftover salad tightly covered in the refrigerator and consume within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 152mg | 51% |
| Sodium | 495mg | 21% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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