Classic American Potato Salad
Be the first to reviewSure, there's a time & place for green salads, but classic potato salad is perfect just the way it is ;-)
16 minutesPrep time
15 minutesCook time
15 minutesResting time
Ingredients
Utensils
Knife, Pot (small), Stovetop
recipe
Step 1
Pro-tip: this recipe is best made a few hours before serving! To start, clean & halve the baby potatoes. (No need to peel!) Add the potatoes to a large pot. Cover the potatoes with cold water & season generously with salt. Set the pot over medium-high heat & bring to a boil. Once boiling, reduce to a simmer. Cook for 10-15 min, until fork-tender.
Step 2
As the potatoes cook, peel & small dice the onion.
Step 3
Finely chop the dill pickles.
Step 4
Once the potatoes are tender or easily pierced with a knife or fork, drain & transfer to a large bowl. Splash in the apple cider vinegar & toss to coat the potatoes, gently smashing the pieces as you go. Let the potatoes cool completely.
Step 5
In a small bowl, combine the chopped onions, pickles, mustard, paprika & mayo. Mix it all together. Chill the dressing until the potatoes have cooled.
Step 6
Add the mayo mixture to the cooled potatoes. Mix until the potatoes are evenly coated, smashed, but still a bit chunky. Cover & chill the potato salad until it's time to serve! Enjoy!
To make this the "old-fashioned" way, add grated hard-boiled eggs to the mix! Some chopped celery stalks also add the perfect crunch!
- Hannah, Food Editor
Personal notes
Add your own flavor!
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