Labor Day Dining | Classic American Potato Salad Recipe
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A truly spectacular backyard cookout is only ever as strong as its supporting side dishes. While massive briskets and towering burgers often command the spotlight it is the humble potato salad that actually completes the meal.
American style potato salad features a rich heavy mayonnaise based dressing and typically includes crisp celery raw onions fresh herbs and chopped hard boiled eggs. The absolute key to a truly great version is proper cooking technique.
You must start the potatoes in well salted cold water rather than dropping them into boiling water so they cook slowly and evenly from edge to center. This prevents them from becoming unpleasantly crunchy at the center while simultaneously turning to mush on the outside.
Ingredients
- 3 lbs Yukon Gold or waxy red potatoes, peeled and cut into 1 inch cubes
- 1 cup high quality mayonnaise
- 2 tablespoons rice wine vinegar or apple cider vinegar
- 1 tablespoon sharp Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped dill pickle relish or cornichons
- 4 hard boiled eggs, roughly chopped
- 2 tablespoons fresh dill, finely chopped
- Kosher salt and freshly cracked black pepper to taste
Instructions
Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add a generous handful of kosher salt until the water tastes like the sea. Bring to a gentle boil over medium high heat.
Simmer to Tender: Reduce the heat and simmer gently for 10 to 12 minutes until the potatoes are easily pierced with a fork but not falling apart. Drain well and spread them on a baking sheet to cool completely.
Mix the Dressing: In a large mixing bowl whisk together the mayonnaise vinegar Dijon mustard sugar and a pinch of salt and pepper until completely smooth and emulsified.
Combine the Ingredients: Add the cooled potatoes chopped celery red onion pickle relish chopped hard boiled eggs and fresh dill to the bowl with the dressing.
Toss Gently: Using a large rubber spatula gently fold the ingredients together until the potatoes are thoroughly coated in the dressing taking care not to mash the potatoes into a paste.
Chill and Marinate: Cover the bowl tightly with plastic wrap and refrigerate for at least two hours preferably overnight to allow the flavors to meld and the potatoes to absorb the dressing.
Serve: Garnish with a sprinkle of paprika and additional fresh dill before serving cold.
Chef's Pro Tips
The Cold Water Start
Always start boiling potatoes in cold water. Dropping them into boiling water cooks the outside instantly while leaving the center raw leading to mushy outsides and crunchy centers.
Temperature Safety
Mayonnaise based potato salads are notorious for causing issues at hot summer picnics. Keep them rigorously chilled until the exact moment of service. Consider placing your serving bowl inside a larger bowl filled with ice.
Acid is Essential
A properly balanced mayonnaise dressing requires a significant hit of acid to prevent it from feeling cloying. Do not skip the vinegar or the sharp Dijon mustard.