Classic American-Style Potato Salad Recipe -
Classic American-Style Potato Salad Recipe

Classic American-Style Potato Salad

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"Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
  2. Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2005

I doubled this recipe for a potluck barbecue. It is delicious! I added a little of the pickle juice along with the vinegar, and used a little more mayo than it called for. Keep an eye on the potatoes and don't over cook, which is really the secret to a good potato salad.

Most Helpful Critical Review
Jul 06, 2006

I really didn't care for this recipe. I guess maybe I just prefer the potato/mayo/celery-type salad, but I know that the texture of the sweet pickles (which I VERY finely chopped) was fairly disturbing.

Aug 01, 2011

This definitely is "Classic" American-Style Potato Salad! And it's a great base to put your personal spin on. Potato salads definitely are "classic" picnic food and no matter what your personal preference potato salad is always a hit! I add more eggs and use white wine vinegar vs. red. For the dressing I cut the mayo with sour cream, used a mix of dijon and yellow mustards and always mix the dressing part separate then add it to the potatoes and veggies so it doesn't get mushy. Great recipe!

Sep 17, 2005

Best. Potato. Salad. Ever.

Feb 15, 2006

This is really good. Having grown up in the South, this is the potato salad that I remember from potlucks and family get-togethers. Next time, I'll add a bit more mustard to spice it up a little more and some of the pickle juice to give it more of a pickle flavor. Better the next day!

Sep 17, 2005

Excellent recipe! My only "carb vice" is bread. I'm not into potatoes, rice or pasta, however, this salad is very good and found myself having seconds. My family is German/Austrian and we normally make our potato salad the European way. I've had "American Potato Salad" many times, but this was just a little different and very enjoyable.

Aug 04, 2005

There is only one thing to say: YUUUMMMMYYY If you want rave reviews from family and friends, this will do it! It's so easy, even I can do it!! A keeper with a capital K!!

Jan 07, 2011

I omit the pickle and double the mayo. I often use white vinegar and yellow mustard.


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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