Adding vinegar to hot potatoes creates microscopic channels that absorb 40% more dressing than room-temperature spuds.
American Potato Salad
Dive into this delightful American Potato Salad, a must-have side dish that shines during sunny picnics and barbecues! Creamy mayo, crunchy celery, and a hint of tangy mustard come together to create a flavor explosion that pairs perfectly with grilled meats or just on its own. Get ready to impress your guests with this timeless classic that’s as easy to whip up as it is to enjoy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This American barbecue staple actually descends from German kartoffelsalat brought by 1850s Pennsylvania immigrants who discovered New World mayonnaise and said 'right then, let's ditch the warm bacon fat dressing'—what started as hot potato salad in Bavaria became the cold, creamy cornerstone of every Fourth of July cookout from Maine to California, proving Germans can adapt faster than a Porsche gearbox.
Regional Twist
In South Carolina's Lowcountry, they fold in crumbled bacon with the hard-boiled eggs and swap regular pickles for sweet bread-and-butter pickles, creating a smoky-sweet version that pairs with pulled pork.
📝 Ingredients
Shopping List
- 2 stalks celery
- 1 sprig dill
- 1 stalk green onion
- ½ unit lemon
- 6 units pickles
- ½ unit red onion
- 1 kg red potatoes
Pantry Items
Amounts also listed in instructions below
- coarse salt (to taste)
- to taste units garlic powder
- hard-boiled eggs (to taste)
- to taste units mayonnaise and natural yogurt
- mustard (to taste)
- to taste units pepper
- pickle juice (to taste)
- to taste units salt
- to taste units sweet paprika
- vinegar (to taste)
👨🍳 Instructions
- 1
Boil 1 kg of whole red potatoes with a handful of coarse salt and a splash of vinegar until tender but not breaking apart. Drain, cut into pieces, and set aside.
- 2
For the mix, finely chop 1/2 red onion, 2 stalks of celery, 1 green onion, 6 pickles, 1 sprig of dill, and 2 hard-boiled eggs. Combine with the potatoes in a bowl and mix well.
- 3
Prepare the dressing with equal parts mayonnaise and natural yogurt, 1 teaspoon of mustard, 2 tablespoons of pickle juice, the juice of 1/2 lemon, salt, pepper, garlic powder, and sweet paprika.
- 4
Mix the potatoes with the dressing, stirring well to combine. Chill for 30 minutes to 2 hours before serving and enjoy!
💡 Pro Tips
- ✓Add 2 tablespoons white vinegar to the potato cooking water to maintain structural integrity - the acid prevents pectin breakdown that causes mushy potatoes.technique2 tablespoons per 4L water
- ✓Season hot potatoes immediately after cutting with salt and a splash of pickle juice so they absorb flavor while starches are still gelatinized and porous.timingSeason while 140°F+
- ✓Test potato doneness by piercing with a knife - it should meet slight resistance in the center, requiring 2-3 pounds of pressure to penetrate completely.technique2-3 lbs pressure
- ✓Chill the dressed salad for minimum 2 hours because mayonnaise emulsion stabilizes below 40°F and flavors meld through osmotic equilibrium.timing2+ hours at <40°F
- ✓Use waxy red potatoes with 16-20% starch content rather than russets (22-26%) because lower starch prevents breakdown and maintains firm texture.ingredient16-20% starch content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Adding vinegar to hot potatoes creates microscopic channels that absorb 40% more dressing than room-temperature spuds.
American Potato Salad
Dive into this delightful American Potato Salad, a must-have side dish that shines during sunny picnics and barbecues! Creamy mayo, crunchy celery, and a hint of tangy mustard come together to create a flavor explosion that pairs perfectly with grilled meats or just on its own. Get ready to impress your guests with this timeless classic that’s as easy to whip up as it is to enjoy!
The Story
This American barbecue staple actually descends from German kartoffelsalat brought by 1850s Pennsylvania immigrants who discovered New World mayonnaise and said 'right then, let's ditch the warm bacon fat dressing'—what started as hot potato salad in Bavaria became the cold, creamy cornerstone of every Fourth of July cookout from Maine to California, proving Germans can adapt faster than a Porsche gearbox.
Regional Twist
In South Carolina's Lowcountry, they fold in crumbled bacon with the hard-boiled eggs and swap regular pickles for sweet bread-and-butter pickles, creating a smoky-sweet version that pairs with pulled pork.
📝 Ingredients
Shopping List
- 2 stalks celery
- 1 sprig dill
- 1 stalk green onion
- ½ unit lemon
- 6 units pickles
- ½ unit red onion
- 1 kg red potatoes
Pantry Items
Amounts also listed in instructions below
- coarse salt (to taste)
- to taste units garlic powder
- hard-boiled eggs (to taste)
- to taste units mayonnaise and natural yogurt
- mustard (to taste)
- to taste units pepper
- pickle juice (to taste)
- to taste units salt
- to taste units sweet paprika
- vinegar (to taste)
👨🍳 Instructions
- 1
Boil 1 kg of whole red potatoes with a handful of coarse salt and a splash of vinegar until tender but not breaking apart. Drain, cut into pieces, and set aside.
- 2
For the mix, finely chop 1/2 red onion, 2 stalks of celery, 1 green onion, 6 pickles, 1 sprig of dill, and 2 hard-boiled eggs. Combine with the potatoes in a bowl and mix well.
- 3
Prepare the dressing with equal parts mayonnaise and natural yogurt, 1 teaspoon of mustard, 2 tablespoons of pickle juice, the juice of 1/2 lemon, salt, pepper, garlic powder, and sweet paprika.
- 4
Mix the potatoes with the dressing, stirring well to combine. Chill for 30 minutes to 2 hours before serving and enjoy!
💡 Pro Tips
- ✓Add 2 tablespoons white vinegar to the potato cooking water to maintain structural integrity - the acid prevents pectin breakdown that causes mushy potatoes.technique2 tablespoons per 4L water
- ✓Season hot potatoes immediately after cutting with salt and a splash of pickle juice so they absorb flavor while starches are still gelatinized and porous.timingSeason while 140°F+
- ✓Test potato doneness by piercing with a knife - it should meet slight resistance in the center, requiring 2-3 pounds of pressure to penetrate completely.technique2-3 lbs pressure
- ✓Chill the dressed salad for minimum 2 hours because mayonnaise emulsion stabilizes below 40°F and flavors meld through osmotic equilibrium.timing2+ hours at <40°F
- ✓Use waxy red potatoes with 16-20% starch content rather than russets (22-26%) because lower starch prevents breakdown and maintains firm texture.ingredient16-20% starch content