Potato Salad Recipe

Ingredients

• 1.13 kg (about 2½ lb; 6 cups)peeled Yukon Gold potatoes, cubed
• 5hard-boiled eggs
• 75 ml (½ cup)celery, chopped
• 80 ml (⅓ cup)dill pickles, chopped
• 80 ml (⅓ cup)green onions, sliced
• 180 ml (¾ cup)mayonnaise
• 60 ml (¼ cup)sour cream
• 15 ml (1 tbsp)prepared mustard
• 15 ml (1 tbsp)apple cider vinegar
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)sugar
• 2.5 ml (½ tsp)black pepper
• 2.5 ml (½ tsp)paprika, for garnish

Instructions

1. 1

   Cook the potatoes

   Put the cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil, lower the heat and simmer for 20–25 minutes, until the potatoes are tender. Drain and transfer them to a large bowl.

2. 2

   Slice one egg

   Slice one hard-boiled egg and set it aside.

3. 3

   Combine the ingredients

   Chop the other four hard-boiled eggs and add them to the bowl with the cooked potatoes. Add the chopped celery and dill pickles, along with the sliced green onions.

4. 4

   Mix the dressing

   In a small bowl, stir together the mayonnaise, sour cream, mustard, vinegar, salt, sugar and black pepper.

5. 5

   Coat the salad

   Pour the dressing over the ingredients in the large bowl and stir until everything is coated.

6. 6

   Chill before serving

   Arrange the sliced egg on top and sprinkle with paprika. Cover and refrigerate for 2 hours before serving.

What is American potato salad?

American potato salad is a chilled side dish made with cooked potatoes and a creamy dressing, often with eggs and crunchy additions. It is a familiar choice for summer gatherings and works alongside a wide range of mains.

This version uses Yukon Gold potatoes, mayonnaise and sour cream, with pickles and vinegar to bring tang and celery and green onions for crunch. Sliced egg and paprika finish the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 5g protein, 22g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while mayonnaise and sour cream contribute much of the fat. Eggs add protein, with a smaller amount also coming from the potatoes and dairy. Serve a portion alongside a protein-rich main and extra vegetables to round out the plate.

Why Yukon Gold potatoes work

Yukon Gold potatoes have a naturally buttery texture that suits a creamy salad. Cutting them into cubes before cooking helps them cook evenly.

Cold water: starting the potatoes in cold water lets them heat gradually as the pot comes to a boil. Simmer until tender, then drain before adding the other ingredients.

Build the dressing

Creamy base: mayonnaise and sour cream make the dressing rich and smooth. Stir them together with the mustard, vinegar, salt, sugar and pepper before pouring it over the salad.

Tang and crunch: dill pickles and apple cider vinegar provide sharpness, while celery and green onions add fresh, crisp notes. The small amount of sugar balances the dressing.

Keep the potatoes tender

Simmer the potato cubes for 20–25 minutes, checking that they are tender before draining. They should be easy to pierce but still hold their shape.

Drain well: excess water can dilute the dressing. Stir gently once the potatoes are in the bowl so the cubes do not break up more than you want.

Chill for flavour

Refrigerate the covered salad for 2 hours before serving, as directed. This gives the dressing time to coat the potatoes and lets the flavours settle together.

The sliced egg and paprika go on top before chilling, making this easy to bring to the table straight from the fridge.

What to serve with it

Serve this salad with grilled or roasted mains, sandwiches, or other picnic-style dishes. Its creamy, tangy flavour makes it a versatile side rather than a dish that needs a particular pairing.

For a more balanced plate, pair it with a protein-rich main and a green salad or other vegetables.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they cook at a similar pace.
• Begin with cold water when cooking the potatoes, as the method directs.
• Drain the potatoes thoroughly before mixing in the dressing.
• Mix the dressing separately before adding it so the seasoning is evenly distributed.
• Stir carefully to keep the cooked potato cubes intact.
• Allow the full 2 hours of chilling time before serving.

Variations

• Extra crunch: Add more celery for a crispier texture.
• More tang: Increase the dill pickles slightly for a sharper pickle flavour.
• Herb finish: Add chopped fresh dill just before serving.
• Mustard twist: Use a different prepared mustard to change the dressing's character.
• Peppery topping: Finish with an extra grind of black pepper alongside the paprika.

Common mistakes to avoid

• Uneven cubes: Cut the potatoes into similar-sized pieces so they cook evenly.
• Overcooking: Check the potatoes within the 20–25 minute simmer and drain once tender.
• Watery salad: Drain the potatoes well before adding the dressing.
• Broken potatoes: Stir gently after adding the dressing to help the cubes hold their shape.
• Unmixed dressing: Combine the dressing ingredients in a separate bowl before adding them.
• Skipping the chill: Refrigerate the covered salad for the full 2 hours before serving.

How to store

Cover and refrigerate leftover potato salad promptly, and use it within 3–4 days. Serve chilled; avoid leaving it at room temperature for extended periods.

Frequently asked questions