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American Potato Salad
A classic, creamy potato salad with hard-boiled eggs, crunchy celery, and tangy pickles, perfect for barbecues, picnics, or any gathering.
Ingredients:
2 lbs russet or Yukon Gold potatoes, peeled and cubed
3 hard-boiled eggs, chopped
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped 🧅
1/4 cup dill pickles, finely chopped
2 tablespoons fresh parsley, chopped 🌿
Salt and pepper, to taste
Paprika for garnish (optional)
Instructions:
Cook the Potatoes:
Place the cubed potatoes in a large pot. Cover with cold water and add a pinch of salt.
Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes.
Drain the potatoes and let them cool slightly.
Prepare the Dressing:
In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar until smooth and well combined.
Combine Ingredients:
Add the cooked potatoes to the bowl with the dressing.
Gently toss to coat the potatoes evenly with the dressing.
Add Eggs and Vegetables:
Fold in the chopped hard-boiled eggs, celery, red onion, dill pickles, and fresh parsley.
Season with salt and pepper to taste.
Chill:
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.
Serve:
Serve the American Potato Salad chilled, garnished with a sprinkle of paprika if desired.
This classic American Potato Salad is sure to be a crowd-pleaser at your next event!
