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Classic American-Style Potato Salad

"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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servings 291 cals
Original recipe yields 6 servings


  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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Read all reviews 63
  1. 76 Ratings

Most helpful positive review

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 pot...

Most helpful critical review

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 di...

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Least positive

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 pot...

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 ...

Best. Potato. Salad. Ever.

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 litt...

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 normal...

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!!

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

I just made this; exactly as written, except I used dried parsley and Vidalia onions. This has a nice tang to it. It does taste like classic salad that you might get in the deli but, of course, ...

This is my new potato salad recipe!