All-American Potato Salad
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This is the potato salad everyone hopes will show up at the cookout: creamy, tangy, and totally classic. Even better, it’s easy to make ahead.
When it comes to all-American cookout sides, nothing beats a good old-fashioned potato salad. This classic potato salad recipe, adapted from America’s Test Kitchen 25th Anniversary Cookbook, is everything you want—creamy, tangy, and packed with just the right amount of crunch. It’s made with tender russet potatoes, a touch of vinegar to brighten the flavors, and a simple dressing of mayonnaise, sweet pickle relish, celery seed, and mustard powder. Perfect for barbecues, picnics, or just a side dish at home. Plus, it’s easy to make ahead—and the flavors only get better as they sit.
For more classic cookout sides, you might also like my classic coleslaw, macaroni salad, and fresh corn salad.
“This is a perfect potato salad.”
What You’ll Need To Make All-American Potato Salad
- Russet Potatoes: The starchy, tender texture of russet potatoes creates a creamy base that absorbs the flavors of the dressing. If you prefer, Yukon Golds can also be used, but they don’t soak up flavor as well and are slightly less crumbly.
- Distilled White Vinegar: Adds a tangy brightness to the warm potatoes, helping to balance the richness of the mayonnaise-based dressing.
- Mayonnaise, Sweet Pickle Relish & Dry Mustard: These form the base of the creamy dressing. The mayo binds everything together and adds richness (use a good-quality brand like Hellmann’s or Duke’s), the relish brings a sweet-tangy kick, and the dry mustard adds subtle heat that plays off the vinegar and relish.
- Celery, Red Onion & Celery Seed: These add crunch and flavor contrast.
- Fresh Parsley: A handful of chopped parsley adds a pop of color and freshness. Or try fresh dill for a slightly different—but equally delicious—twist.
- Hard-Boiled Eggs: They add richness and extra texture that makes the salad feel more complete. Optional but highly recommended!
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Cook and drain the potatoes. Place the potatoes in a large pot and cover them with cold water by about an inch. Bring the pot to a boil over high heat, then add 1 tablespoon of the salt. Reduce the heat to medium and let the potatoes simmer for about 8 minutes, then drain. You’ll know they’re done when they’re fork-tender or a paring knife slips in and out easily with almost no resistance.
Pro Tip: Always start your potatoes in cold water. If you drop them into boiling water, the outsides cook too fast while the insides lag behind, which can leave you with mushy edges and firm centers—not ideal. Starting in cold water lets the potatoes heat up gradually and cook through evenly for the perfect texture.
Step 2: Add vinegar. Transfer the potatoes to a large mixing bowl. While they’re still hot, drizzle the vinegar over top and gently toss with a rubber spatula to coat. Let them sit for about 20 minutes, until they’ve cooled down to just warm—this helps the potatoes soak up all that tangy flavor.
Step 3: Make the dressing. Meanwhile, in a small mixing bowl add the celery, onion, relish, mayonnaise, dry mustard, celery seed, parsley, pepper, and the remaining ¾ teaspoon salt, then stir to combine.
Step 4: Finish the salad. Add the dressing to the bowl with the potatoes and eggs (if using). Using a rubber spatula, fold everything together to combine. Cover the salad with plastic wrap and refrigerate until chilled, about 1 hour.
Step 5: Serve. This classic potato salad can be made up to 1 day ahead of time. Be sure to taste and adjust the seasoning before serving, as the flavors may dull in the fridge overnight.
Video Tutorial
More BBQ Side Dishes You May Like
All-American Potato Salad
Ingredients
- 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch (2-cm) cubes
- 1 tablespoon + ¾ teaspoon salt, divided
- 2 tablespoons distilled white vinegar
- 1 medium rib celery, finely chopped (about ½ cup/60 g)
- 2 tablespoons minced red onion, from 1 small onion
- 3 tablespoons sweet pickle relish
- ⅔ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- ¾ teaspoon dry mustard
- ¾ teaspoon celery seed (see note)
- 2 tablespoons minced fresh parsley leaves
- ¼ teaspoon freshly ground black pepper
- 2 large hard-boiled eggs, peeled and cut into ¼-in (6-mm) cubes, optional
Instructions
- 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.)
- 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.
- 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.
- 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
- This recipe calls for celery seed, not celery salt.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Comments
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Everyone has their own version of potato salad but, as far as our home is concerned, there is no need to tweek, add or use less of in this recipe. Perfection as written!
Hi Jen! I really don’t like celery. I understand it adds a welcome crunch but the flavour isn’t for me. What might be a good substitute? Thanks!
You could try diced green pepper, jicama, or radishes.
Made this tonight for dinner with brats and watermelon, and it was such a hit. It reminded my mom (who’s in her late 60s) of the recipe her mom used to make. It’s our new favorite potato salad! Jenn, I’ve made so many of your recipes over the last five-ish years, and they literally never disappoint. Thanks for this one!
So yummy! I didn’t have sweet relish, so used dill. We loved it, but will try it with sweet next time. The vinegar on the warm potatoes really makes it good.
Pretty close to the recipe handed done to me from my mom, who had got it from her mom. She used a little more onion and pickle relish, plain old yellow mustard, and 3 eggs. She would mash the yoke of one of the eggs and blend it into the mayo mustard mixture, which would make sure that rich yokey goodness spread through the salad. Yum
Made this for church pot luck. I added cubed ham and it made the salad into a meal.
Delicious. I pretty much followed the recipe exactly as written with one very small tweak: slightly LESS Mayo (but only by a couple of tablespoons maybe). I did add the 2 eggs at the end. One family member hates overly mayo-y potato salads and he declared this salad best he’s ever had. Keeper!
Been looking for a delicious, updated classic, foolproof potato salad recipe for years and this is IT! Made it for the 4th of July and everyone raved. Use good mayo and follow recipe. I doubled my recipe for a crowd and am enjoying the leftovers still, 3 days later! I can always count on you, Jen, for the best classics. Thanks!
This is a perfect potato salad.
Soooo good!!! Our whole family loved this recipe!! This so far is my favorite potato salad recipe! Thanks Jenn!
Delicious! I did reduce the mayo to 1/2 cup and might even use a little less mayo next time. But it was still very creamy. I had a hard time waiting until it chilled as it was good warm. I will double the recipe next time. Another winner recipe.