Get ready to elevate your summer barbecues and potlucks with the most irresistible potato salad you've ever tasted! This classic American-style potato salad is more than just a side dish – it's a creamy, tangy, and absolutely addictive culinary experience that will have your friends and family begging for seconds. With the perfect balance of crisp celery, zesty pickles, and a rich, velvety dressing, this recipe transforms humble potatoes into a crowd-pleasing masterpiece that screams summer gatherings and backyard celebrations!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/4 cup pickles, diced
- Salt and pepper to taste
Instructions
- Wash potatoes thoroughly and cut into 3/4-inch cubes, keeping the skin on for added texture and nutrients.
- Place potato cubes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water to enhance flavor during boiling.
- Bring the water to a boil over high heat, then reduce to medium-high and cook potatoes for 10-12 minutes until they are tender but not mushy. Test doneness by piercing with a fork.
- Drain potatoes in a colander and spread them out on a baking sheet to cool quickly and prevent overcooking. Allow potatoes to reach room temperature, about 15-20 minutes.
- While potatoes are cooling, prepare the dressing by mixing mayonnaise, Dijon mustard, chopped celery, chopped onion, and diced pickles in a large mixing bowl.
- Gently fold the cooled potatoes into the dressing, ensuring each potato piece is evenly coated without breaking the cubes.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together.
- Before serving, give the potato salad a gentle stir and garnish with fresh chopped parsley or chives if desired.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape well when boiled.
- Salt your boiling water: This helps season the potatoes from the inside out and enhances their natural flavor.
- Cool potatoes properly: Spread the boiled potatoes on a baking sheet to cool quickly and prevent overcooking. This helps maintain their texture.
- Don't overdress: Add the dressing gradually to avoid a soggy potato salad. You want each potato to be coated, not swimming.
- Chill before serving: Let the potato salad rest in the refrigerator for at least an hour to allow the flavors to meld together.
- Customize to taste: Feel free to add crispy bacon bits, chopped hard-boiled eggs, or fresh herbs to make the recipe your own.
- Make ahead: This potato salad tastes even better the next day, making it perfect for meal prep and gatherings!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 4g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 15mg
