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American-Style Potato Salad

American-Style Potato Salad

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Your rating: None Average: 4 of 5 (17 votes)

Yield: 4–6 servings

Preparation Time: 30 minutes

Start to Finish Time: 45 minutes

  • 2 pounds small ‘Yukon Gold’ potatoes, peeled
  • 3 large eggs
  • 1 tablespoon kosher or sea salt, divided
  • 1/4 cup cider vinegar, divided
  • 1/2 cup olive or vegetable oil
  • 1/2 cup thinly sliced scallions
  • 2 celery stalks, chopped fine
  • 1/4 cup finely chopped sweet pickle
  • 1/2 cup mayonnaise
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon freshly ground black pepper

Put potatoes and eggs in a large (5- to 6-quart) saucepan of cold water. Add 2 teaspoons salt and bring to a simmer over high heat. Cook eggs 12 minutes; then remove and place in a bowl of ice water to cool. Continue cooking potatoes until you can poke them easily with a sharp knife, 2–3 minutes more. Drain potatoes in a colander and let cool, then cut into 1-inch chunks
and sprinkle with half of vinegar. Peel and chop eggs.

In a small bowl, stir together eggs, remaining vinegar, oil, scallions, celery, pickles, mayonnaise, and parsley. Add pepper and remaining teaspoon salt.

Taste and adjust seasoning if needed, then toss with cooled potatoes. Refrigerate until ready to serve.

Please review this recipe below!


Finally a recipe w/out

By SassyCFG

Finally a recipe w/out mustard! My allergy to mustard made me unable to touch it. my alternate flavor that surprizes everyone is CUMIN. it has a YUM factor they love, but can't recognize, but be careful go light and taste if the cumin is to heavy it has a bite. try some paprika also or instead.

There are as many variations

By John Richard

There are as many variations of American potato salad as there is of German potato salad. when I grew up after the war in germany we would NEVER ever have eaten the warm slob that they sell in the US as German potato salad man that stuff is gross.....our was made with a few pieces of pickles, mayo,light on the onion, a bit of browned speck (beacon)and some real cream in the mayo to make it coat better... but never ever warm and sour slob...yuck.




1 tbsp. VINEGAR 3 tbsp. olive

By Patrick Johns2

1 tbsp. VINEGAR
3 tbsp. olive oil
dollop of mayo
2 to 3 cloves of chopped garlic
1 tsp. Creole mustard or Grey Poupon
salt, pepper to taste

Thoroughly mix together in salad bowl; add cut up potatoes

The mustard makes the difference. Works for potato salad, macaroni salad, tomato salad, and thin sliced fresh vegetables.

To give this salad a Russian

By Kathleen Fossey

To give this salad a Russian flare. I use Zergut Russian dills. Instead of adding salt or vinegar to the dressing I use 1/4 cup of the very flavorful pickle juice.

My recipe is like yours

By Margy

My recipe is like yours Dorothy although I add some sweet pickle relish to mine and everyone loves it. Adding vinegar does seem more like a German potato salad.

I have never used vinegar

By Dorothy Roth

I have never used vinegar either. That seems more like it belongs in German potato salad and not regular potato salad. I use potatoes, celery, onions, hard boiled eggs, a few parsley flakes, a little salt and I use Miracle Whip. Everyone loves my potato salad so I never change it.

I don't use vinegar. I also

By Susan L.

I don't use vinegar. I also use half mayo and half sour cream. It tastes creamier this way.

Never vinegar and I use 1/2

By Susan L.

Never vinegar and I use 1/2 mayo and 1/2 sour cream for a creamier texture.

Not sure if there is really

By Babs Clark

Not sure if there is really one official way to make potato salad. In our family, we have always and solely used mayo. Never, ever vinegar.

The rest is just what is normal for potato salad, with one caveat: put 'stuff' in, taste it, add more 'stuff', taste again. When YOU love it, so will everyone else. :)

Instead of the vinegar my mom

By Daleen Jackman

Instead of the vinegar my mom used some of the juice from the sweet pickles and she also added green onions too ty

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