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 ;-)
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 287 cal. |
| Fat | 21 g |
| Carbohydrates | 23 g |
| Protein | 3 g |
| Fiber | 3 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Classic American Potato Salad" contains 287 Energy, 21 g of Fat, 23 g of Carbohydrates, 3 g of Protein, 3 g of Fiber.
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