American Potato Salad
6 servings
60 minutes
American potato salad is a classic dish of American cuisine with roots in family barbecues and picnics. Its rich, slightly tangy flavor comes from a combination of red potatoes, aromatic wine vinegar, zesty pickles, and smooth Dijon mustard. Eggs add richness while fresh vegetables provide a crunchy texture. This salad perfectly complements meat and fish dishes, making it a versatile side for friendly gatherings. It is enjoyable both warm and chilled, revealing depth of flavor over time. The simplicity of preparation makes it a favorite among home cooks, while the balance of sour, salty, and creamy is a true delight for lovers of hearty and cozy dishes.
1
Wash the potatoes well with a vegetable brush and cut them into cubes about 2 cm on each side. Place in a pot and add 3.5 liters of water. When it boils, cook for about 10 minutes. Drain the water, mix the potatoes with vinegar, salt, and pepper, and let cool for 20 minutes.
- Red potatoes: 1300 g
- Red wine vinegar: 0.5 glass
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
2
Meanwhile, chop the pickles, celery, onion, and parsley. Boil the eggs hard, peel them, and roughly chop.
- Piccalilli / mixed pickles: 0.5 jar
- Celery stalk: 2 pieces
- Red onion: 15 g
- Parsley: 10 g
- Chicken egg: 4 pieces
3
In a large bowl, mix mayonnaise, pickles, and mustard. Then add potatoes, eggs, onions, celery, and parsley. Mix everything well and season with salt and pepper if needed.
- Mayonnaise: 7.5 tablespoons
- Piccalilli / mixed pickles: 0.5 jar
- Dijon mustard: 1 tablespoon
- Red potatoes: 1300 g
- Chicken egg: 4 pieces
- Red onion: 15 g
- Celery stalk: 2 pieces
- Parsley: 10 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
