Classic American Potato Salad Recipe

Creamy potato salad with diced potatoes, mayonnaise, mustard, celery, and onion, seasoned with salt and pepper, perfect for picnics and barbecues. Easy to prepare and deliciously refreshing.

Ingredients

• 3 large russet potatoes or 4 large yukon gold potatoes; peeled and diced
• 1 celery stalk; cut into thirds lengthwise and then sliced
• 2 green onions; chopped
• 4 eggs; hard boiled and diced
• ¾ cups of mayo
• ½ tbsp mustard
• 1 1/2 tbsp apple cider or white vinegar
• Salt and Black Pepper to taste
• ¼ tsp paprika; garnish (optional)

Instructions

1. Step 1: Prepare the Potatoes
   Begin by grabbing a large stockpot and placing your diced potatoes inside. Fill the pot with cold water, ensuring the water level is about an inch above the potatoes. This helps them cook evenly. No need to rush this part; let the water do its work.

2. Step 2: Bring to a Boil
   Set the pot on the stove over medium-high heat and patiently wait for it to reach a full boil. This is your cue to lower the heat to medium, maintaining a gentle, rolling boil. Give the potatoes a good 10 to 15 minutes here. You’ll know they’re done when a fork slides in effortlessly.

3. Step 3: Drain the Potatoes
   Once your potatoes are fork-tender, carefully drain them using a colander. Shake gently to remove excess water but handle with care to avoid breaking them apart too much. At this stage, they’ll still be quite hot, so a little patience goes a long way.

4. Step 4: Mix the Salad Base
   In a large mixing bowl, combine the chopped celery, green onions, and diced hard-boiled eggs. Add in the mayonnaise, mustard, and your choice of apple cider or white vinegar. Stir this mix until everything is well-blended, creating a creamy and flavorful base.

5. Step 5: Combine Everything
   Now it’s time to introduce your cooked potatoes to the party. Gently toss them into the bowl with your prepared mixture. Stir until the potatoes are evenly coated, becoming one with the creamy dressing. This is when you’ll season with salt and pepper, adjusting to fit your taste buds.

6. Step 6: Garnish and Chill
   For a little extra flair, sprinkle paprika over the top of your salad. It’s optional, but who doesn’t love a touch of color? Transfer your creation to a serving dish with a cover and pop it in the fridge. Let it chill for a solid 3-4 hours to allow the flavors to mingle and develop.

7. Step 7: Serve and Enjoy
   When you’re ready to dig in, give the salad a good stir to redistribute any settled dressing. Serve it up and enjoy the classic comfort this potato salad brings. It's the perfect companion for any barbecue or picnic.

Notes

One common stumble is overcooking the potatoes. Keep an eye on them, aiming for that perfect fork-tender state—anything past that, and they might turn into mashed potatoes.

Another pitfall? Skipping the chill time. It might be tempting to dive right in, but giving it a good few hours in the fridge lets flavors meld beautifully.

Lastly, don’t forget to taste as you go. Balancing the mustard, mayo, and vinegar is the secret to a harmonious salad. Happy cooking!