Chef John's classic American potato salad is made with celery, chopped hard-boiled eggs, and a creamy mayo-Dijon mustard dressing. It's perfect for picnics!
Preparation Time
15 hr
Cooking Time
40 mins
Total Time
15 hr 40 mins
Calories
279 Calories
Recipe Instructions
Step 1
Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
Step 2
When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
Step 3
Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
Step 4
Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Ingredients
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
cayenne pepper to taste
3 tablespoons apple cider vinegar
10 cups cold water
1 pinch paprika for garnish
3 pounds large russet potatoes
3 large hard-boiled eggs, peeled and cut into chunks
