Side Dish: United States – Classic American Potato Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) small waxy potatoes, such as Yukon Gold or red
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (30 ml) apple cider vinegar
- 1/2 cup (60 g) celery, finely diced
- 1/3 cup (50 g) red onion, finely chopped
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) sweet pickle relish (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste

Instructions

1. Place whole potatoes in a large pot and cover with cold water by 1 inch (2.5 cm); add 1 tsp (5 g) salt. Bring to a simmer and cook until potatoes are just tender when pierced with a fork, about 15–20 minutes depending on size.
2. Drain potatoes and let cool until they can be handled; if desired, peel. Cut potatoes into roughly 1-inch (2.5 cm) pieces and transfer to a large bowl.
3. In a separate bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper until smooth. Taste and adjust seasoning.
4. Add diced celery, chopped red onion, parsley, and optional pickle relish to the potatoes. Pour the dressing over the warm or room-temperature potatoes and gently toss to coat, taking care not to break the pieces.
5. Cover and chill at least 1 hour to allow flavors to meld. Adjust salt and pepper before serving.