Potato Salad Recipe

Ingredients

• 1,361 g (3 pounds)Yukon Gold potatoes, cubed
• 300 ml (1 1/4 cups)mayonnaise
• 60 ml (1/4 cup)sour cream
• 20 ml (4 teaspoons)Dijon mustard
• 10 ml (2 teaspoons)lemon juice
• 120 ml (1/2 cup)celery, diced
• 80 ml (1/3 cup)red onion, diced
• 60 ml (1/4 cup)dill or sweet pickles, chopped, depending on your preference
• 4hard-boiled eggs, peeled and chopped
• to tastesalt
• to tasteblack pepper
• to tastepaprika
• to garnishchopped fresh herbs, such as dill or parsley

Instructions

1. 1

   Boil the potatoes

   Put the cubed potatoes in a large pot and cover with water. Bring to the boil, then lower the heat and simmer for about 10–15 minutes, until tender. Drain and leave to cool.

2. 2

   Whisk the dressing

   In a large bowl, mix the mayonnaise, sour cream, Dijon mustard and lemon juice until combined.

3. 3

   Mix the salad

   Add the cooled potatoes, celery, onion, pickles and eggs to the dressing. Fold gently until coated, then season to taste with salt, black pepper and paprika.

4. 4

   Chill before serving

   Scatter the chopped herbs over the salad. Cover and refrigerate for at least 2 hours before serving so the flavours can meld.

What is American potato salad?

American potato salad is a chilled side dish of cooked potatoes folded through a creamy dressing, often with eggs and crunchy vegetables. It is a familiar picnic and barbecue dish, with recipes varying from tangy and mustardy to sweeter styles.

This version pairs Yukon Gold potatoes with celery, red onion, pickles and hard-boiled eggs. Sour cream, Dijon mustard and lemon juice add tang to the mayonnaise dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 571 calories, 10g protein, 42g carbs, 41g fat.

The potatoes provide most of the carbohydrates, while mayonnaise carries much of the fat. Eggs contribute protein, with smaller amounts also coming from the potatoes and dairy. Balance a serving with a green salad or other fresh vegetables.

Choosing the potatoes

Yukon Gold potatoes: Their waxy, creamy texture helps the cubes hold their shape when mixed with dressing. Cut them into similarly sized pieces so they cook at roughly the same rate.

Water: Cover the potatoes in the pot so they cook evenly, then drain them well before they go into the dressing.

Getting the dressing right

Mayonnaise and sour cream: Whisk them together first for a smooth, creamy base that clings to the potatoes.

Mustard and lemon: Dijon mustard brings savoury sharpness, while lemon juice brightens the rich dressing. Mix these in before adding the other ingredients.

Look for tender potatoes

Doneness: Simmer the cubes for about 10–15 minutes, checking that a knife slides into a piece easily. Drain them once tender so they do not become waterlogged.

Cooling: Let the potatoes cool before mixing them with the dressing. This helps keep the salad creamy rather than warm and loose.

Fold gently for texture

Crunch: Celery and red onion contrast with the soft potato and egg. Chop them small enough to distribute through the salad without overwhelming each forkful.

Pickles and eggs: Choose dill or sweet pickles to suit your preference, then fold everything through gently to avoid breaking up the potatoes and eggs.

Plan for chilling time

Cook and cool: The potatoes need about 10–15 minutes of simmering, followed by enough time to cool before mixing.

Chill: Refrigerate the covered salad for at least 2 hours before serving. This gives the flavours time to come together and makes the dish convenient to prepare ahead.

What to serve with it

Picnic plates: Serve the salad alongside grilled or roasted meats, sandwiches, or other picnic dishes. Its creamy, tangy dressing works well with simply seasoned mains.

Fresh contrast: Add a crisp green salad or sliced vegetables to the plate for a fresh counterpoint to the rich dressing.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes for more uniform cooking.
• Start checking the potatoes at the 10-minute mark so they stay intact.
• Drain the potatoes thoroughly before letting them cool.
• Fold rather than stir vigorously to keep the potato and egg pieces from breaking up.
• Taste the salad after mixing and adjust the salt, pepper and paprika to your liking.
• Keep the salad covered while it chills in the refrigerator.

Variations

• Choose sweet pickles: Use sweet pickles for a gentler, sweeter note in place of dill pickles.
• Add dill: Use fresh dill as the garnish for a herb-forward finish.
• Use parsley: Garnish with chopped parsley for a fresh, mild flavour.
• Adjust the mustard: Add a little more Dijon for a sharper, tangier dressing.
• Season with paprika: Sprinkle paprika over the finished salad to bring a warm, savoury note.

Common mistakes to avoid

• Uneven potato cubes: Cut them to a similar size so they finish cooking together.
• Overcooking the potatoes: Check them from 10 minutes and drain as soon as they are tender.
• Adding warm potatoes: Let them cool before mixing to keep the dressing from becoming loose.
• Watery salad: Drain the potatoes well before combining them with the dressing.
• Rough mixing: Fold gently to preserve the shape of the potatoes and eggs.
• Skipping the chill: Refrigerate for at least 2 hours so the flavours can meld.

How to store

Cover and refrigerate leftovers promptly, and use within 3–4 days. Serve chilled; stir gently before serving if the dressing has settled.

Frequently asked questions