Quantcast
Recipe for American-Style Potato Salad | Almanac.com

Order Your Almanac Today!

American-Style Potato Salad

Photo Credit
Sam Jones/Quinn Brein
Yield
4–6 servings
Category
Salads
Course
Salads
Sources
Yankee Magazine
Print Friendly and PDF

Our version of the picnic classic, this American-Style Potato Salad has a light and fresh taste and takes little time to prepare! Serve along side your favorite meat dish for a complete meal.

Ingredients
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
Instructions

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.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Darla Smith (not verified)

3 years 3 months ago

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.

sara spaulding (not verified)

3 years 11 months ago

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

Joe Umholtz (not verified)

8 years 11 months ago

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 potato salad
Thank you for sharing this great recipe

SassyCFG (not verified)

10 years 9 months ago

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 of turmeric which gives it a pleasant yellow color.

John Richard (not verified)

11 years 9 months ago

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.

TWOEGG (not verified)

11 years 9 months ago

ALL OF THE ABOVE LOOKS PRETTY GOOD--ADD ONE THING AND ALL WILL BE EXCELLENT-FINELY CHOP ONE DELICIOUS APPLE AND MIX WELL---PLEASE LEAVE OUT ANY VINEGAR

Patrick Johns2 (not verified)

11 years 9 months ago

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
Enjoy.

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

Kathleen Fossey (not verified)

11 years 9 months ago

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.