Potato Salad Recipe

American potato salad is the creamy, tangy side dish of every picnic and barbecue: tender potatoes, chopped eggs and celery folded into a mustardy mayonnaise dressing. It is best made ahead so the flavours meld, and it is the dish people ask for the recipe of.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Servings

6 servings

Calories

360

Ingredients

• 1 kg waxy potatoes, peeled and cubed
• 3 eggs, hard-boiled
• 3 celery sticks, finely diced
• 1/2 red onion, finely chopped
• 150 g mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1 tablespoon chopped dill pickles
• 2 tablespoons chopped chives
• Salt and pepper
• Paprika, to serve

Instructions

1. Boil the potatoes in salted water for 12-15 minutes until just tender; drain and cool.
2. Peel and chop the eggs, reserving one yolk for garnish if you like.
3. Whisk the mayonnaise, mustard, vinegar and sugar in a large bowl.
4. Add the potatoes, eggs, celery, onion and pickles to the dressing.
5. Fold gently until coated, then season generously.
6. Chill for at least 1 hour, garnish with chives and paprika, and serve cold.

Pro tips

• Use waxy potatoes so the salad holds together instead of turning to mash.
• Dress the potatoes while they are still slightly warm; they absorb more flavour.
• Chill for at least an hour; the salad improves with time.
• Fold gently to keep the potato pieces intact.

Frequently asked questions