American Potato Salad Recipe

Prepare potatoes

Wash potatoes. Leave skins on for Yukon Gold; peel russets if you prefer. Cut potatoes into 1-inch cubes to ensure even cooking.

Place potato cubes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes. Do not overcook.

Meanwhile, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 10–12 minutes for hard-cooked yolks. Transfer eggs to an ice bath to stop cooking; peel and chop when cool.

When potatoes are done, drain them in a colander and return to the pot off heat for 1–2 minutes to let surface moisture steam off. Spread on a rimmed baking sheet to cool slightly to warm (not hot) — this helps the dressing absorb without melting the mayo.

While potatoes cool, finely dice celery, onion, and pickles. Chop parsley and slice green onions if using. Combine these with the chopped eggs in a large mixing bowl.

Add cooled potato cubes to the bowl with vegetables and eggs and toss gently to combine, being careful not to mash the potatoes.

In a medium bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar, kosher salt, black pepper, and celery seed until smooth and well combined.

Taste the dressing and adjust seasoning: add a pinch more salt or 1/2 teaspoon more sugar if you prefer it sweeter, or an extra 1/2 teaspoon vinegar for brightness.

Pour dressing over the warm (or warm-to-room-temperature) potato mixture. Gently fold the dressing through the potatoes and vegetables until evenly coated. Start with about three-quarters of the dressing and add more if needed to reach your preferred creaminess.

Transfer potato salad to a serving bowl or storage container. Sprinkle chopped parsley and sliced green onions over the top, and dust with smoked paprika for color and a hint of smokiness.

For best flavor, cover and chill at least 1 hour, preferably 3–4 hours or overnight, so flavors meld. If chilling, stir gently before serving and adjust salt/pepper to taste.

Serve cold or at cool room temperature. Keeps refrigerated in an airtight container for 3–4 days.