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Potato Salad

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J. Kenji López-Alt
J. Kenji López-Alt
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Recipe Information

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Video-Specific Recipe

Potato Salad

Cultural Context

Potato salad is a classic American dish often served at barbecues, picnics, and family gatherings. Its origins can be traced back to various European potato salads, but the American version typically features mayonnaise and hard-boiled eggs. This dish is versatile, with many regional variations incorporating different ingredients like bacon, pickles, or herbs.

AmericanUSside
45 min
easy
6 servings
Servings4
2 russet potatoes
1 tablespoon white distilled vinegar
1 tablespoon sugar
1/4 cup mayonnaise
2 tablespoons whole grain mustard
1 stalk celery
1 red onion
2 scallions
salt

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes offer more nutrients and fiber.

1

Peel 2 russet potatoes.

2

Cut one side of the potato to create a flat surface for stability.

3

Cut the potatoes into half-inch thick slices, then into half-inch strips, and finally into half-inch cubes.

4

Place the cubed potatoes in a pot with cold water and season heavily with salt.

5

Bring the water to a boil and cook the potatoes until tender, about 10-15 minutes.

6

Drain the potatoes and spread them out on a sheet tray in a single layer.

7

While the potatoes are still hot, sprinkle with 1 tablespoon of white distilled vinegar and 1 tablespoon of sugar.

8

In a bowl, combine 1/4 cup mayonnaise and 2 tablespoons of whole grain mustard.

9

Add the diced red onion, diced celery, and chopped scallions to the mayonnaise mixture.

10

Add the warm potatoes to the dressing and mix gently until combined.

Cooking Techniques

boilingmixing

Equipment Needed

potsheet traybowlknifecutting boardspoon

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

eggsdairy

Also Known As

American Potato SaladClassic Potato Salad

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