American · Lunch
Classic American Potato Salad
A cold picnic salad of boiled russet potatoes tossed with a creamy dressing of mayonnaise, yellow mustard, and cider vinegar. Chopped hard-boiled egg, celery, red onion, and dill pickle add crunch and tang. Seasoned with salt, pepper, and paprika, then chilled and served alongside grilled mains.
$2
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
399Calories
9.2gProtein
22.1gFat
43.1gCarbs
4.4gSugar
4.6gFiber
1130mgSodium
230mgChol
3.9gSat Fat
612mgPotassium
48mgCalcium
1.1mgIron
0.5mcgVitamin B12
8.2mgVitamin C
vegetarian
gluten-free
low-calorie
herb-salt
all-time-classics
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Peel the potato and cube it; hard-boil the egg, then chop it; dice the celery, red onion, and dill pickle.
2
Boil
Add potato cubes to salted cold water, bring to a boil over high heat, then simmer 12 to 15 minutes until knife-tender.
3
Whisk
In a large bowl whisk mayonnaise, yellow mustard, cider vinegar, paprika, salt, and pepper until smooth and evenly pale orange.
4
Fold
Add warm potatoes, chopped egg, celery, red onion, and dill pickle, then fold gently until coated without breaking cubes.
5
Chill
Cover and refrigerate at least 1 hour until cold.
6
Plate
Spoon into a dish, dust with paprika, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g russet potato, peeled and cut into 3/4-inch cubes
- 6 tbsp84g mayonnaise
- 4 tsp4 tsp yellow mustard
- 2 tbsp30ml apple cider vinegar
- 22 large eggs
- 22 celery stalk (80g)
- 4 tbsp40g red onion
- 22 small dill pickle (60g)
- 1/2 tsp1/2 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
