Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.

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  • Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

291.4 calories; protein 6.5g 13% DV; carbohydrates 28.8g 9% DV; fat 17.3g 27% DV; cholesterol 99.5mg 33% DV; sodium 549.9mg 22% DV. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2005
I doubled this recipe for a potluck barbecue. It is delicious! I added a little of the pickle juice along with the vinegar and used a little more mayo than it called for. Keep an eye on the potatoes and don't over cook which is really the secret to a good potato salad. Read More
(57)

Most helpful critical review

Rating: 3 stars
07/06/2006
I really didn't care for this recipe. I guess maybe I just prefer the potato/mayo/celery-type salad but I know that the texture of the sweet pickles (which I VERY finely chopped) was fairly disturbing. Read More
(14)
82 Ratings
  • 5 star values: 61
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/17/2005
I doubled this recipe for a potluck barbecue. It is delicious! I added a little of the pickle juice along with the vinegar and used a little more mayo than it called for. Keep an eye on the potatoes and don't over cook which is really the secret to a good potato salad. Read More
(57)
Rating: 5 stars
08/01/2011
This definitely is "Classic" American-Style Potato Salad! And it's a great base to put your personal spin on. Potato salads definitely are "classic" picnic food and no matter what your personal preference potato salad is always a hit! I add more eggs and use white wine vinegar vs. red. For the dressing I cut the mayo with sour cream, used a mix of dijon and yellow mustards and always mix the dressing part separate then add it to the potatoes and veggies so it doesn't get mushy. Great recipe! Read More
(51)
Rating: 5 stars
09/17/2005
Best. Potato. Salad. Ever. Read More
(39)
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Rating: 5 stars
02/15/2006
This is really good. Having grown up in the South this is the potato salad that I remember from potlucks and family get-togethers. Next time I'll add a bit more mustard to spice it up a little more and some of the pickle juice to give it more of a pickle flavor. Better the next day! Read More
(26)
Rating: 4 stars
09/18/2005
Excellent recipe! My only "carb vice" is bread. I'm not into potatoes rice or pasta however this salad is very good and found myself having seconds. My family is German/Austrian and we normally make our potato salad the European way. I've had "American Potato Salad" many times but this was just a little different and very enjoyable. Read More
(26)
Rating: 5 stars
08/04/2005
There is only one thing to say: YUUUMMMMYYY If you want rave reviews from family and friends this will do it! It's so easy even I can do it!! A keeper with a capital K!! Read More
(17)
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Rating: 5 stars
01/07/2011
I omit the pickle and double the mayo. I often use white vinegar and yellow mustard. Read More
(15)
Rating: 3 stars
07/06/2006
I really didn't care for this recipe. I guess maybe I just prefer the potato/mayo/celery-type salad but I know that the texture of the sweet pickles (which I VERY finely chopped) was fairly disturbing. Read More
(14)
Rating: 5 stars
05/27/2006
I just made this; exactly as written except I used dried parsley and Vidalia onions. This has a nice tang to it. It does taste like classic salad that you might get in the deli but of course with a homemade boost. I would have liked my potatoes a little softer but I always prefer to err on the side of a little firmer over mushed potatoes. It is very tasty while still a little warm. I will serve it to hubby later and he s going to love this one. He likes these mustard pickle type potato salads. I always made my potatoes for salad by boiling the cubes I had pre-cut and have never been thrilled at my results. I thought it kind of sped things up but it doesn t really. Maybe cutting them up first boils some of the flavor out of them. There is something different about the taste of the whole boiled potatoes cut up and mixed with the mayonnaise while still warm. Read More
(14)