Classic American Potato Salad

No American cookout, picnic or Fourth of July is complete without a big bowl of potato salad. This classic version is creamy and tangy, with tender potatoes, chopped eggs, crunchy celery and a mayo-mustard dressing. The trick: season the potatoes with vinegar while they’re still warm, so they soak up flavor all the way through.

• Servings: 8
• Prep time: 20 minutes
• Cook time: 15 minutes
• Chill time: 1 hour
• Total time: 1 hour 35 minutes

Ingredients

• 3 lb (1.4 kg) Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons apple cider vinegar or pickle juice
• 4 hard-boiled eggs, chopped
• 2 celery stalks, finely diced
• 1/4 red onion, finely diced
• 1 cup (225 g) mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoons sweet pickle relish
• Salt and pepper to taste
• Paprika and chopped chives, for garnish

Instructions

1. Cook the potatoes. Put the potatoes in a pot, cover with cold salted water and bring to a boil. Simmer 10 to 12 minutes, until just fork-tender but not falling apart. Drain well.
2. Season while warm. Spread the potatoes in a large bowl and sprinkle with the vinegar and a pinch of salt. Let cool 15 minutes.
3. Make the dressing. Whisk the mayonnaise, mustard and relish with salt and pepper.
4. Combine. Add the eggs, celery and onion to the potatoes. Fold in the dressing gently until everything is coated.
5. Chill. Cover and refrigerate at least 1 hour. Taste and adjust the seasoning before serving.
6. Garnish with a sprinkle of paprika and chives.

Tips

• Best potatoes: Yukon Gold or red potatoes hold their shape. Russets fall apart more easily.
• Food safety at picnics: keep it cold and don’t leave it out more than 2 hours (1 hour in hot weather).
• Make ahead: it tastes even better the next day and keeps 3 to 4 days in the fridge.

Leer esta receta en español: Ensalada de Papas Americana Clásica

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