Print

Classic American Potato Salad

classic american potato salad - featured image
Print Recipe

A tangy and creamy potato salad featuring stone-ground mustard and fresh dill, perfect for cookouts and picnics. This recipe delivers tender potatoes with a bright, balanced flavor.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 3/4 cup mayonnaise (preferably Hellmann’s or Duke’s)
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon white vinegar
  • 2 tablespoons fresh dill, finely chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely chopped
  • 3 large hard-boiled eggs, chopped
  • Salt and black pepper to taste
  • Optional: pinch of sugar to balance flavors

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12-15 minutes until potatoes are fork-tender but still hold their shape.
  2. Drain potatoes in a colander and rinse briefly with cool water to stop cooking. Set aside to drain completely while you prepare the dressing.
  3. In a medium bowl, whisk together mayonnaise, stone-ground mustard, white vinegar, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed, adding a pinch of sugar if desired.
  4. In a large mixing bowl, gently fold the potatoes with the chopped celery, red onion, dill, and chopped hard-boiled eggs. Pour the dressing over and fold carefully to coat everything evenly without breaking up the potatoes.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (overnight is best) to let flavors meld. Before serving, give it a gentle stir and adjust salt and pepper if needed.

Notes

Do not overcook potatoes to avoid mushy texture. Let the salad chill for at least 2 hours or overnight for best flavor. Gently fold ingredients to keep potatoes intact. For a lighter version, substitute half the mayonnaise with plain Greek yogurt. Stone-ground mustard adds texture and depth but Dijon can be used as a substitute. Optional pinch of sugar can balance acidity. Vegan and dairy-free versions possible with substitutions.

Nutrition

Keywords: potato salad, classic potato salad, dill mustard potato salad, picnic side dish, cookout recipe, creamy potato salad

Find it online: https://tinastirs.com/classic-american-potato-salad-recipe-5-easy-steps-for-perfect-dill-mustard-flavor/