Classic American Potato Salad

Ingredients

• 2 lbs russet potatoes, unpeeled
• 3 whole large eggs
• 2 whole celery stalks
• ½ whole medium red onion
• 2 tbsp fresh dill, finely chopped
• ¾ cup mayonnaise
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

Instructions

1. 1

   Fill a large pot with 3 quarts of cold water. Add 2 lbs of russet potatoes (leave the skin on) and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 12-15 minutes until a fork pierces the thickest potato with just a little resistance—you want them cooked through but still holding their shape, not falling apart.

2. 2

   In the final 2 minutes of potato cooking, carefully add 3 large eggs to the same pot and let them cook in the hot water. Remove both potatoes and eggs together when the potatoes are tender, and place in a colander to cool slightly.

3. 3

   Once the potatoes are cool enough to handle, cut them into 1-inch cubes, leaving the skin on for texture and flavor. Peel the cooled hard-boiled eggs and chop them into rough 0.5-inch chunks. Transfer both to a large mixing bowl.

4. 4

   Dice 2 celery stalks into 0.25-inch pieces and finely mince half a medium red onion. Chop 2 tablespoons of fresh dill. Add all three to the bowl with the potatoes and eggs.

5. 5

   In a separate small bowl, whisk together 0.75 cup of mayonnaise, 2 tablespoons of whole grain mustard, 1 tablespoon of apple cider vinegar, 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly cracked black pepper. Taste the dressing and adjust the vinegar or salt to your preference—it should be bright and well-balanced, not too tangy or too rich.

6. 6

   Pour the dressing over the potato mixture and fold gently with a spatula, turning the salad from the bottom up. Be careful not to crush the potatoes or eggs—aim for distinct pieces held together by creamy dressing, not a mash.

7. 7

   Cover the salad with plastic wrap and refrigerate for at least 1 hour (or up to 8 hours ahead). The cold temperature lets the flavors meld and makes the salad more refreshing. Stir gently once more before serving, add a pinch more salt if needed, and serve directly from the bowl or portion onto individual plates.

Tools you’ll need

• large pot
• colander
• fork
• cutting board
• chef's knife
• large mixing bowl
• small mixing bowl
• whisk
• rubber spatula
• plastic wrap

More recipes like this

• 

  Jjamppong (Korean Seafood Soup)

  40 min

• 

  Golden Hush Puppies

  25 min

• 

  Japanese Breakfast with Salmon & Egg

  25 min

• 

  Yangzhou Fried Rice with Pork

  35 min