5.0 from 18 votes
American Potato Salad
A classic potato salad that's welcome at any BBQ or summer gathering!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 299 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 2 lbs Russet potatoes cut into evenly sized 1-2 inch pieces
- 7 eggs 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 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!
Cup of Yum
Notes
- Storage
- Storage
- Store in the fridge for up to 3 days.
- Prep in Advance
- Prep in Advance
- This salad is great to prepare in advance. You can cook potatoes and eggs and prep the onions and celery and mayo and store them all separately up to 3 days in advance and just assemble it all before serving.
- Substitutions
- Substitutions
- Potatoes: While Russets are definitely the classic for a mayo-based potato salad, you can definitely use any of your other favorites, too. Just be sure to check for doneness as times may vary.
- Onion: Yellow or white are great options, too.
- Ground Mustard: Yellow mustard will have a milder taste and will make this an even brighter yellow, but you can substitute 1:1.
Nutrition Information
Calories
299kcal
(15%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
152mg
(51%)
Sodium
495mg
(21%)
Potassium
595mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
280IU
(6%)
Vitamin C
8mg
(9%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 299
% 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.