Nothing says summer more than a classic old-fashioned potato salad! Our American Potato Salad recipe is our family recipe that's been passed down and loved for generations and one that's now a staple in our house!
Ahh summer cookouts. Is there anything better than warm weather, friends, family, and good food? We are so ready for the summer BBQ season over here and we're finally sharing this cookout classic, our American Potato Salad recipe! This is Grandma's potato salad that's packed full of eggs that gives it a creaminess that's not just from loads of mayonnaise, and flavors that are kicked up a notch with some of our favorites. It's a classic, for a very good reason!
- Russet Potatoes - This is really the go-to for this classic, but you could absolutely use another favorite like Yukon gold or even red potatoes.
- Eggs - This is the key to this old-fashioned potato salad recipe. There are lots of them in this one, but that's what helps add to the salad's creaminess!
- Red Onion and Celery - To add a bit of crunch and texture to this salad that's the perfect contrast to the creaminess of the eggs and tender potatoes.
- Mayonnaise - Have you made your own yet?
- Celery Salt and Ground Mustard - Two of our favorite spices to add to our mayo-based salads!
- Salt and Pepper - No potato salad would be complete without them!
Easy to Make
Boil Potatoes and Eggs
While this American Potato Salad is super easy to make, it does take a little extra time because you need to make sure that you give plenty of time to cool the eggs and potatoes before creating the salad. This step is absolutely key to avoiding a mushy potato salad and it is one of the reasons why this is a great classic potato salad recipe to make in advance!
Create the Mayo
For the best even distribution of all of the flavors, we suggest that you mix all of your spices with your mayo first!
Create the Salad
Add everything to a bowl and mix well before adding that super flavorful delicious mayo dressing!
And done! American Potato Salad, is an old-fashioned recipe with just a lil' kick up in the spices to make this one that'll be worthy of any cookout or BBQ table.
Be sure to cut your potatoes into as evenly sized pieces as your can for even cooking. The best is about 1 1/2 in pieces.
This is a key step to this classic potato salad recipe and one that you really cannot skip. You need to make sure that your potatoes do not get all mushy when you add everything to them and mix it all together. Ensuring that they've had enough time to cool after boiling is crucial!
This will make sure that everything is evenly distributed in the salad.
Be sure to cut the eggs to about the same size as the potatoes. This will ensure that they don't get lost in the salad but also don't overpower it.
This potato salad is great to make in advance because you can boil your potato and eggs and store them in the fridge and mix your mayo with the spices and prep the onion and celery all the day before and then just toss it all together right before you're ready to walk out the door or before your guests arrive!
You Also Might Like
- Classic Macaroni Salad
- Greek Orzo Salad
- Avocado Pasta Salad
- Mandarin Almond Salad
- Curry Chicken Salad
- German Dill Potato Salad
- Raw Broccoli Salad
- Zucchini Greek Salad
American Potato Salad
- 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
- 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!