Potato Salad

Ingredients

• 680 g (1 1/2 lb)potatoes
• 2hard-boiled eggs
• 3scallions
• 10pickles
• 30 ml (2 tablespoons)mayonnaise
• 15 ml (1 tablespoon)yellow mustard
• 30 ml (2 tablespoons)vinegar
• to tastesalt
• to tastepepper

Instructions

1. 1

   Cook the potatoes

   Put the potatoes in a large pot of water and cook for 40 minutes.

2. 2

   Peel and dice

   Once the potatoes are cool enough to handle, peel them and cut them into dice.

3. 3

   Add the mix-ins

   Add the hard-boiled eggs, pickles and scallions to the potatoes.

4. 4

   Mix the dressing

   Add the remaining ingredients and mix until the dressing is distributed through the salad.

5. 5

   Chill before serving

   Refrigerate for at least 1 hour before serving.

What is American potato salad?

American potato salad is a chilled side dish commonly served at barbecues and picnics. Recipes vary, but potatoes are often tossed with eggs, crunchy or tangy additions and a creamy dressing.

This version pairs mayonnaise and yellow mustard with vinegar, pickles and scallions. The vinegar and pickles give the soft potatoes a sharp, savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 8g protein, 36g carbs, 8g fat.

The potatoes provide most of the carbohydrates, while the eggs contribute protein and the mayonnaise supplies much of the fat. Serve a moderate scoop alongside vegetables and a protein-rich main to make a more balanced plate.

Choosing the potatoes

Potatoes: Use potatoes that hold their shape after boiling if you want distinct pieces in the finished salad. The recipe does not specify a variety, so choose what you have and check for tenderness as they cook.

Water: The potatoes cook in a large volume of water for 40 minutes. Their size affects how quickly they soften, so use a knife or fork to check that they are tender before draining.

Getting the texture right

Cooling: Let the potatoes cool enough to handle before peeling and dicing them. This makes them easier to work with and helps keep the pieces intact.

Mixing: Fold the ingredients and dressing together rather than crushing the potatoes. Stop once the dressing is evenly distributed, while leaving some pieces whole.

Balancing the dressing

Creaminess: Mayonnaise gives the salad its richness, while yellow mustard adds a gently pungent note. Vinegar brings acidity to balance the creamy dressing.

Tang: Pickles contribute both crunch and sharpness, and scallions add a fresh allium flavour. Salt and pepper are listed to taste, so season with the pickles' saltiness in mind.

Planning the timing

Boiling: The method allows 40 minutes to cook the potatoes, though their size can affect when they become tender. Allow time for them to cool before peeling and dicing.

Chilling: Refrigerate the mixed salad for at least 1 hour before serving. That minimum chilling time comes after the cooking and preparation, so plan for more than an hour overall.

What to serve with it

Barbecue: Serve the salad alongside grilled vegetables, burgers or other barbecue favourites. Its cool, tangy dressing works well with smoky, savoury foods.

Fresh sides: Add a crisp green salad or sliced seasonal vegetables to bring a lighter, fresh contrast to the meal.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they cook at a similar rate.
• Let the potatoes cool enough to handle before peeling to make preparation easier.
• Dice the pickles and scallions so they are distributed throughout the salad.
• Mix gently to avoid turning the potatoes into mash.
• Allow at least 1 hour of chilling time before serving.

Variations

• More mustard: Add a little extra yellow mustard for a sharper flavour.
• Herb garnish: Stir in chopped parsley or dill for a fresh herbal note.
• Crunchier salad: Add finely diced celery for extra crispness.
• Creamier dressing: Increase the mayonnaise slightly and mix it in gradually.
• More tang: Add a small splash of extra vinegar to sharpen the dressing.

Common mistakes to avoid

• Undercooked potatoes: Check that they are tender before taking them out of the water.
• Handling them too hot: Wait until the potatoes are cool enough to handle before peeling.
• Mashing the pieces: Mix gently and stop once the dressing is incorporated.
• Over-seasoning early: Taste before adding much salt, since the pickles can be salty.
• Skipping the chill: Refrigerate the salad for at least 1 hour before serving.

How to store

Keep the potato salad covered in the fridge and eat it within 3 days. Serve it cold; if it has been left out for an extended period, discard it rather than saving it.

Frequently asked questions