American Potato Salad Recipe: Classic & Creamy

This American Potato Salad Recipe is a creamy, high-protein side dish with 8 grams of protein per serving. It combines tender potatoes, hard-boiled eggs, and a tangy mayo dressing for a classic, comforting flavor. I made this for a summer picnic, and everyone loved the rich, creamy taste! Ready in about 40 minutes, it’s perfect for picnics, barbecues, or family meals. This chilled recipe delivers a hearty, satisfying side with minimal effort.

Why You’ll Love This American Potato Salad Recipe

This side dish is easy to prepare with a pot and a bowl. It offers 8 grams of protein from eggs, making it a filling addition to any meal. The creamy dressing with mustard and pickles adds a balanced, tangy flavor. I love how you can customize it with extra vegetables or spices. It’s ideal for summer gatherings, potlucks, or weeknight dinners.

Health Benefits of American Potato Salad

Potatoes provide carbohydrates and potassium for energy and muscle health. Eggs offer protein and choline for brain function. Celery adds fiber for digestion. Mayonnaise contributes healthy fats in moderation. This salad is a balanced side when paired with lean proteins or greens.

Ingredients for American Potato Salad

For the Salad:

• 2 lbs Yukon Gold or russet potatoes, peeled and cubed
• 3 large eggs
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped dill pickles

For the Dressing:

• 3/4 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

For Garnish (Optional):

• 1 tbsp chopped fresh parsley
• 1/2 tsp paprika

Substitutions: Use Greek yogurt instead of mayonnaise for a lighter dressing. Swap dill pickles with sweet pickles for a sweeter flavor. Replace red onion with green onion for a milder taste. Use sweet potatoes for a nutrient-dense option.

Notes: Cut potatoes evenly for consistent cooking. Cool potatoes before mixing to prevent a mushy texture.

How to Make American Potato Salad

Cook the Potatoes

Place potatoes in a large pot of salted water; bring to a boil and cook for 10-12 minutes until fork-tender. Drain and let cool for 15 minutes.

Boil the Eggs

In a small pot, cover eggs with water; bring to a boil, cook for 10 minutes, then transfer to an ice bath. Peel and chop eggs once cooled.

Prepare the Dressing

In a medium bowl, whisk mayonnaise, mustard, apple cider vinegar, sugar, salt, pepper, and paprika until smooth. This creates a creamy, tangy dressing.

Assemble the Salad

In a large bowl, combine cooled potatoes, chopped eggs, celery, red onion, and dill pickles. Pour the dressing over the mixture and toss gently to coat evenly.

Chill and Serve

Cover and refrigerate the salad for at least 1 hour to blend flavors. Sprinkle with parsley and paprika before serving for a fresh, colorful finish.

Cooking Tips

• Cut potatoes into uniform cubes for even cooking. This ensures a consistent texture. I cubed mine evenly, and it was perfect.
• Cool potatoes completely before adding dressing to avoid mushiness. This keeps the salad firm. I cooled mine for 15 minutes, and it was great.
• Chill the salad for at least an hour to enhance flavors. This melds the ingredients. I chilled mine for 2 hours, and it was flavorful.
• Use a fork to test potato tenderness to avoid overcooking. This prevents a pasty texture. I checked early, and it was just right.
• Toss gently to keep potatoes intact. This maintains a chunky salad. I mixed carefully, and it looked nice.
• Adjust mustard to taste for a tangier or milder dressing. This balances flavor. I used less mustard, and it was ideal.
• Add dressing gradually to avoid an overly creamy salad. This keeps it light. I added slowly, and it was well-coated.

Variations and Substitutions

• Swap dill pickles for relish for a finer texture. Relish blends easily. I tried relish, and it was delicious.
• Use sweet potatoes instead of Yukon Gold for a sweeter, nutrient-rich option. This adds color. I used sweet potatoes, and it was great.
• Add 1/4 cup chopped bacon for a smoky flavor. This enhances richness. I added bacon, and it was a hit.
• Replace mayonnaise with sour cream for a tangier dressing. This changes the creaminess. I used sour cream, and it was tasty.
• Use gluten-free mayonnaise for a gluten-free salad. This keeps it accessible. I checked my mayo, and it worked well.
• Add 1/4 cup diced bell peppers for extra crunch. This adds flavor. I tried peppers, and it was vibrant.
• Make it vegan with vegan mayonnaise and omit eggs. This keeps it creamy. I tried vegan options, and it was satisfying.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 4 days; stir before serving to refresh flavors. Freeze for up to 1 month, but texture may soften upon thawing.

Frequently Asked Questions About American Potato Salad Recipe

Here are answers to common questions about this side dish.

1. Why is my salad mushy?
   Cool potatoes fully and avoid overcooking. I cooled mine, and it was firm.
2. Can I use canned potatoes?
   Yes, but fresh potatoes have better texture. I used fresh, but canned worked fine.
3. How do I make it gluten-free?
   Use gluten-free mayonnaise and check pickle ingredients. I tried gluten-free, and it was great.
4. Can I make it ahead?
   Yes, prepare and refrigerate up to 24 hours before serving. I made mine a day ahead, and it was fresh.
5. How do I increase the protein?
   Add extra eggs or diced chicken. I added an extra egg, and it hit 10 grams.
6. Why is my dressing bland?
   Adjust mustard or vinegar for more tang. I added vinegar, and it was perfect.

Serving Suggestions

Serve with grilled chicken or burgers for a classic barbecue meal. Pair with a fruit salad or coleslaw for a refreshing side. Enjoy with iced tea or lemonade for a summer vibe. I served it with hot dogs, and it was a perfect combo. It’s great for picnics, potlucks, or family dinners.

Nutrition Info for American Potato Salad

Per serving (1 cup, 6 servings):

• Calories: 250 kcal
• Protein: 8g
• Carbohydrates: 28g
• Fiber: 2g
• Sugars: 3g
• Fat: 12g
• Saturated Fat: 2g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This American Potato Salad Recipe is a creamy, high-protein side dish with classic, tangy flavors. Its easy prep makes it perfect for picnics or family meals. How do you like to customize your potato salad? Let us know in the comments!