Classic American Potato Salad
Servings: 6 servings
Calories: 445kcal
Creamy, tangy American potato salad with Yukon Golds, hard-boiled egg, and a Dijon-dill dressing. Make it ahead; it gets better overnight.
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Ingredients
- 2 lbs Yukon Gold potatoes peeled and cut into quarters
- 6 large eggs
- ½ cup green onions sliced
- 4 dill pickles diced
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dried dill
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
For garnish
- ¼ teaspoon paprika
- 1 teaspoon parsley chopped
Instructions
- Place the potatoes and eggs in a large pot and cover with cold, salted water.
- Bring to a boil, then lower to a steady rolling boil and cook 15 to 18 minutes, until potatoes are fork-tender.
- While they cook, stir green onions, pickles, mayonnaise, white wine vinegar, Dijon, dried dill, salt, and pepper together in a large bowl.
- Drain the potatoes and eggs and let both cool completely.
- Peel the eggs and chop into rough quarters.
- Once fully cool, add the potatoes and eggs to the bowl and fold gently to coat.
- Chill at least 1 hour, or overnight. Garnish with paprika and parsley before serving.
Notes
- Use waxy potatoes (Yukon Gold, Red Bliss, fingerling); avoid russets.
- Start potatoes in cold, salted water; cut evenly for even cooking.
- Cool completely before dressing or the salad turns gummy.
- Best after 1 hour chilled, or overnight; ideal make-ahead for cookouts.
- Salt is for Diamond Crystal kosher salt; if using Morton, use about half.
- Vegan: omit eggs, use vegan mayonnaise.
- Storage: airtight, fridge up to 4 days. Do not freeze.
Nutrition
Calories: 445kcal | Carbohydrates: 29g | Protein: 10g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 822mg | Potassium: 782mg | Fiber: 4g | Sugar: 2g | Vitamin A: 429IU | Vitamin C: 32mg | Calcium: 77mg | Iron: 2mg
