What’s in American Potato Salad?

American Potato Salad is made with boiled red or Yukon Gold potatoes, mayonnaise, mustard, vinegar, and chopped vegetables like celery and pickles. Many recipes also include hard-boiled eggs and scallions for extra flavor and texture. The combination delivers a creamy, tangy bite with a bit of crunch in every spoonful.

What are the 4 ingredients in potato salad?

At its simplest, the classic version includes four core ingredients: potatoes, mayonnaise, mustard, and vinegar. These provide the creamy base and tangy kick that define American Potato Salad. Add-ins like celery, pickles, and eggs enhance the flavor and texture.

What’s the difference between American Potato Salad and Amish Potato Salad?

While both are creamy, Amish Potato Salad includes more sugar, giving it a noticeably sweeter flavor than its American counterpart. Amish versions often use Miracle Whip instead of mayo, and their bright yellow hue comes from added mustard and sometimes turmeric.

What is the difference between American and German Potato Salad?

American Potato Salad is served cold and made with a mayonnaise-based dressing. In contrast, German Potato Salad is typically served warm and uses a bacon-vinegar dressing without mayo. Both are delicious, but they differ significantly in texture and flavor profile.

Best Classic American Potato Salad Recipe

Name: Classic American Potato Salad
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds red potatoes or Yukon Gold potatoes; 2 1/2 teaspoons kosher salt, divided; 3 hard-boiled large eggs (optional); 2 dill pickle spears or 1/4 cup sweet pickle relish; 2 medium stalks celery; 1 large shallot; 2 medium scallions (optional); 1/4 small bunch fresh parsley or dill; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons apple cider vinegar or rice vinegar; Freshly ground black pepper

Ingredients

Scale

2 pounds red potatoes or Yukon Gold potatoes

2 1/2 teaspoons kosher salt, divided

3 hard-boiled large eggs (optional)

2 dill pickle spears or 1/4 cup sweet pickle relish

2 medium stalks celery

1 large shallot

2 medium scallions (optional)

1/4 small bunch fresh parsley or dill

1/2 cup mayonnaise

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar or rice vinegar

Freshly ground black pepper

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Instructions

1. Cut potatoes into 1-inch pieces. Boil in salted water until fork-tender (10–12 minutes).

2. Drain and while still warm, toss with 1 tbsp vinegar and 1/2 tsp salt. Let cool completely.

3. Chop celery, pickles, shallot, scallions, eggs, and parsley.

4. In a large bowl, whisk together mayo, Dijon, remaining vinegar, and a pinch of pepper.

5. Add cooled potatoes and chopped ingredients to dressing. Fold gently to combine.

6. Chill for at least 2 hours (or overnight) before serving. Adjust seasoning before serving.

Notes

Letting the salad sit overnight improves flavor.

If you prefer a sweeter taste, use sweet relish instead of dill pickles.

For extra texture, add a pinch of chopped radish or red bell pepper.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 12 minutes
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 480mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 65mg