American-Style Potato Salad

Sam Jones/Quinn Brein


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.


4–6 servings

Preparation Time

30 Minutes

Total Time

45 Minutes


Reader Comments

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Good version of Classic Potato Salad

I made this version of potato salad and was pleased with the results. It was very tasty and just the right creaminess. Yukon Gold potatoes were good in the recipe. I prefer to steam the eggs for the salad. Used Alton Brown’s recipe for steaming eggs. I will make the potato salad again this week to take for a side for the Christmas meal.

Potato Salad

Potato salad without dill pickles is just NOT potato salad! Vinegar? Nope, no oil but a little pickle juice and Hellman's Best Mayo only! Yes to all the rest! lol

Try adding some fresh chopped

Try adding some fresh chopped garlic chives and celery salt. Love the flavor it gives to the salad. My potato salad recipe is quite simple. I never make it the same way twice. (laugh)

My Favorite food is a sweet

My Favorite food is a sweet potato salad
Thank you for sharing this great recipe

Finally a recipe w/out

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.

You could try a small amount

You could try a small amount of turmeric which gives it a pleasant yellow color.

There are as many variations

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

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

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

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

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

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

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

Not sure if there is really

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

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