American potato salad is a combination of tender potatoes, creamy dressing, and a medley of crunchy veggies. A timeless classic side dish for family gatherings, BBQ’s, and picnics!
This versatile and delicious side dish is perfect for any occasion, whether it’s a summertime barbecue, a Fourth of July celebration, or a casual family get-together. The blend of creamy textures, tangy flavors, and wholesome ingredients is sure to win the hearts of everyone who tastes it. So, next time you’re looking for the perfect side to complement your main course, remember this timeless delight!
This recipe is a classic from our family recipe book. We would have this as a side at every Easter, or summer picnic growing up! This recipe is easy to make and also easy to customize. Take away or add any ingredient to your liking to make this a dish you will love!
More summer favorites!
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Baked BBQ Chicken Wings: Crispy oven baked chicken wings, seasoned and then smothered in BBQ sauce. Perfect appetizer or an easy weeknight meal!
Slow Cooker Baby Back Ribs: Delicious slow cooker baby back ribs, all done in the crock pot! Meat that just falls off the bone, cooked in a homemade BBQ sauce!
Italian Pasta Salad: Easy Italian pasta salad that is bursting with color and flavor! Lots of veggies and tri-color pasta make this a beautiful side dish for a party.
Macaroni Salad: Macaroni salad is a summertime classic, with its creamy dressing, tantalizing mix-ins, and refreshing flavors, it’s the perfect dish for any gathering.
Strawberry Lemonade Margaritas: Strawberry Lemonade Margaritas with only 3 ingredients. An easy and refreshing summer cocktail!
Blueberry Whiskey Lemonade: A refreshing summer drink to cool you off on those hot summer days. Made with fresh blueberries, a homemade blueberry syrup, and honey whiskey.
Brandy Slushies: A frozen mixture of brandy, lemonade, orange juice, and black tea topped off with 7up. Brandy Slushies are perfect for the summer!
Cowboy Caviar: Cowboy caviar, also known as Texas caviar, is a delicious and colorful salsa-like dip that’s perfect for parties, picnics, or as a side dish.
Ingredients for American Potato Salad
Red Potatoes: Around 13 small red potatoes, or you can use russet potatoes. The red potatoes stay together a little bit better than the russets.
Eggs: 8 eggs, hard boiled and then peeled and chopped up. Save two to three eggs to slice and garnish the top before serving.
Celery: 2 small stalks of celery, sliced in half and chopped.
Tomatoes: 1-2 small tomatoes chopped. De seed the tomatoes and try to remove all the juice.
Green onion: 1-2 green onions, just chop the green top parts, save a tablespoon to garnish the top.
Radishes: 3 radishes sliced. Save a few round slices to garnish the top.
Yellow Mustard, Mayo, Salt, Pepper, Paprika: Mix these all together to make the creamy dressing.
How to make American Potato Salad
Boil the Potatoes: In a large pot, add water and bring to a boil, add the potatoes. Cook until the potatoes are tender but not mushy (about 20-30 minutes) depending on the size of your potatoes. Drain the water and let the potatoes cool completely. Peel the potatoes and then dice up into small cubes.
Boil the eggs: Add the eggs to water in a pan, bring to a boil, then set a timer for 10 minutes. Remove the eggs after 10 minutes, put the eggs in cool water. Let them cool completely, then peel.
Prepare the Dressing: In a separate bowl, combine the mayonnaise, yellow mustard, salt, pepper, and paprika. Whisk until smooth and well combined.
If you are using regular mayonnaise instead of miracle whip, you can choose to add a 1/2 Tablespoon of sugar if you like it on the sweeter side.
Add 1/8 cup of milk if needed to thin the dressing a bit.
Chop the veggies: Chop up the tomatoes, celery, eggs, radishes, and green onions.
Save a few radish slices to garnish the top for serving.
Slice some of the eggs to garnish the top.
Assemble the Salad: Transfer the diced potatoes to a large mixing bowl. Add the diced eggs, celery, green onion, tomatoes, and radishes. Gently toss the ingredients to distribute them evenly.
Dress the Salad: Pour the prepared dressing over the potato mixture and carefully fold everything together until the dressing coats each ingredient.
Chill and Serve: Cover the bowl with plastic wrap and refrigerate the potato salad for at least an hour before serving. This allows the flavors to meld together beautifully. When ready to serve, top with a few sliced eggs, a few chopped green onions, a few sliced radishes, and sprinkle with chopped parsley and a touch of paprika for an extra dash of color.
American Potato Salad
Description
American potato salad is a combination of tender potatoes, creamy dressing, and a medley of crunchy veggies. A timeless classic side dish for family gatherings, BBQ’s, and picnics!
Ingredients
Instructions
- In a large pot, add water and bring to a boil, add the potatoes. Cook until the potatoes are tender but not mushy (about 20-30 minutes) depending on the size of your potatoes. Drain the water and let the potatoes cool completely. Peel the potatoes and then dice up into small cubes.
- Add the eggs to water in a pan, bring to a boil, then set a timer for 10 minutes. Remove the eggs after 10 minutes, put the eggs in cool water. Let them cool completely, then peel.
- In a separate bowl, combine the mayonnaise, yellow mustard, salt, pepper, and paprika. Whisk until smooth and well combined. Add 1/8 cup of milk if needed to thin the dressing a bit.
- Chop up the tomatoes, celery, eggs, radishes, and green onions.
- Slice some of the eggs to garnish the top. Save a few radish slices and green onions to garnish the tops as well.
- Transfer the diced potatoes to a large mixing bowl. Add the diced eggs, celery, green onion, tomatoes, and radishes. Gently toss the ingredients to distribute them evenly.
- Pour the prepared dressing over the potato mixture and carefully fold everything together until the dressing coats each ingredient.
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least an hour before serving. This allows the flavors to meld together beautifully. When ready to serve, top with a few sliced eggs, a few chopped green onions, a few sliced radishes, and sprinkle with chopped parsley and a touch of paprika for an extra dash of color.
Notes
- You can prep steps 1-5 the day before, then the next day just assemble the salad and pour the dressing on, mix and chill, then serve.
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