American Potato Salad

This was dinner last night, mostly cooked from ingredients found at the local farmers market. American potato salad, hamburgers, corn on the cob, and refrigerator pickles. (Not everybody had a pickle which I may never fully understand.)

You know I love German potato salad, and even French, but American is a classic.

If you lose this recipe, you can invariably find it in every cookbook and on the back of every mayonnaise jar ever printed.

And we all tweak it. And every family insists, rightly so, theirs is the best.

American potato salad is the perfect side for picnics, potlucks, or dinners from the backyard grill. Why? Because it's so good! Visit suppertimeblues.com to learn more.
I used red, white, and blue potatoes today but of course you can use just about any variety or mix you want. Many people will recommend just the red waxy ones but I kind of like mixing the textures of the different kinds. The only real requirement is they have some firmness to them so they won’t dissolve with cooking.

Now, I know this will also be a vigorous debate, but I peel and cut mine before I cook them. I think they’re easier to cut cleanly and they cook faster. Some people insist they must be cooked whole and some never peel them. You do you.

American potato salad is the perfect side for picnics, potlucks, or dinners from the backyard grill. Why? Because it's so good! Visit suppertimeblues.com to learn more.

Do be careful not to overcook them or you get mashed potatoes. Poke them with a fork or knife after a few minutes, and when they seem to be softening, then taste them for done-ness.

(And just look how pretty those are!)

American potato salad is the perfect side for picnics, potlucks, or dinners from the backyard grill. Why? Because it's so good! Visit suppertimeblues.com to learn more.

Just before they’re done, turn off the heat and drain them in a colander. They’ll continue to slowly cook a bit.

Let them cool completely. At least half-an-hour. You don’t want to cook the sauce.

Speaking of which, mix everything else except the hard-boiled eggs in a large bowl.

Stir until it’s well-mixed and smooth.

Once the potatoes are cool, gently toss them with the eggs and sauce. Garnish, if you’d like, with chives or green onions.

American potato salad is the perfect side for picnics, potlucks, or dinners from the backyard grill. Why? Because it's so good! Visit suppertimeblues.com to learn more.

Chill for at least an hour, more if you can, and let the flavors develop.

Before you serve it, check the salt and pepper and add more of either as needed. If you try to season the potato salad before it’s chilled, it doesn’t work as well.

So, get down to your local farmers market, grab some potatoes, and make this classic for the family and friends.

American potato salad is the perfect side for picnics, potlucks, or dinners from the backyard grill. Why? Because it's so good! Visit suppertimeblues.com to learn more.

American Potato Salad

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 8 servings
Author: Bill

American potato salad is the perfect side for picnics, potlucks, or dinners from the backyard grill. Why? Because it's so good! Visit suppertimeblues.com to learn more.

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Ingredients

Salad

  • 2 pounds red, white, and blue potatoes, peeled and cut into pieces (or what you have)
  • 1/4 large onion, diced (about 2/3 cup)
  • 2 celery stalks, diced (about 2/3 cup also)
  • 1 pickle spear, diced (dill or sweet, your choice)
  • 3 or 4 slices bacon, cooked and crumbled (Optional) (omit for vegetarian)
  • 2 eggs, hard-boiled and chopped

Dressing

  • 1 cup mayonnaise, preferably homemade
  • 1 tablespoon Dijon mustard (see notes) (Optional)
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste

Instructions

  1. Cook the bacon and set aside.

  2. Cook the eggs and set aside.

  3. Peel, cut, and cook the potatoes until just tender but not falling apart. 

    My method: peel and cut them about 1" x ½", cover with water and a couple teaspoons of salt in a saucepan, bring to a boil for about 5 or 6 minutes, drain in a colander.

  4. Let cool completely.

  5. Mix onion, celery, pickle, bacon, mayonnaise, vinegar, and Dijon (if needed) in a large bowl until smooth and combined. Not the eggs - we don't want them broken up.

  6. When potatoes are cool, toss gently with the sauce and the eggs.

  7. Chill in the refrigerator at least an hour or two. Adjust the salt and pepper to taste once it's chilled.

  8. Optionally garnish with chives or green onions.

Recipe Notes

If you make your own mayonnaise, and you used mustard, you probably don't need more.

Be well, friends, and thank you for stopping by. Cook for each other and until next time, peace.
Bill (signature)

I hope you enjoyed this and found it useful. If so, please consider sharing it. And I'd really appreciate a recipe rating below if you made this dish at home. Thank you!

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2 thoughts on “American Potato Salad

  1. I’m not a fan of mayonnaise-y potato salads and cole slaws, but if I were to make one (perhaps for my wife, who does), this would be it.

    On the other hand, your German potato salad recipe sounds great. Like your grandma, I keep a Mason jar of bacon fat around (albeit in the fridge, not next to the sink) – you can conquer the world with that stuff. Which local butcher do you get your bacon from? Hank, or that place in De Soto? (And of *course* you don’t peel those lovely red-skinned potatoes. Why would anyone do that?)

    Oh, and if you don’t have chives growing in your backyard, come over and help yourself to some of mine. Ditto for parsley.

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