Description
This American Potato Salad is a classic, creamy, and tangy side dish made with tender potatoes, mayonnaise, mustard, pickles, and hard-cooked eggs. It’s perfect for picnics, barbecues, and family gatherings.
Ingredients
- 5 pounds red potatoes, chopped
- 3 cups mayonnaise
- 2 cups finely chopped pickles
- 5 large hard-cooked eggs, chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 3 tablespoons prepared mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
Instructions
1. Place chopped potatoes in a large pot and cover with salted water. Bring to a boil over medium-high heat.
2. Reduce heat and simmer for about 10 minutes or until the potatoes are tender. Drain and allow them to cool slightly.
3. In a large mixing bowl, combine the mayonnaise, chopped pickles, chopped hard-cooked eggs, red onion, celery, mustard, apple cider vinegar, salt, and black pepper.
4. Stir the dressing mixture until everything is well combined.
5. Add the cooled potatoes to the bowl and gently mix until the potatoes are evenly coated with the dressing.
6. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Notes
For a spicy variation, add Dijon mustard or a small dash of hot sauce.
Fresh herbs such as dill or parsley can enhance the flavor and freshness.
For a vegan version, use plant-based mayonnaise and substitute the eggs with chopped tofu or chickpeas.
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg