Classic American Potato Salad
Creamy, tangy potato salad with celery, onion, and a rich mayo-based dressing. A timeless picnic and barbecue side dish that's always a crowd-pleaser.
- Total time
- 30 min
- Servings
- 6
- Calories
- 420
- Protein
- 8g
Ingredients
- 3 lbs russet potatoes
- ¾ cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 whole celery stalks, diced
- ½ medium red onion, finely diced
- 3 whole hard-boiled eggs, chopped
- ¼ cup dill pickle relish
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp fresh dill, chopped
Instructions
- 1
Cut potatoes into 1-inch cubes and place in a large pot of cold salted water.
- 2
Bring to boil and cook for 10-12 minutes until potatoes are fork-tender but not falling apart.
- 3
Drain potatoes and spread on a baking sheet to cool for 5 minutes.
- 4
In a large bowl, whisk together mayonnaise, apple cider vinegar, salt, and black pepper.
- 5
Add warm potatoes to the dressing and gently fold to combine.
- 6
Fold in celery, red onion, hard-boiled eggs, and pickle relish.
- 7
Top with fresh dill and chill for at least 30 minutes before serving.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- baking sheet
- large mixing bowl
- whisk
- rubber spatula
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