All-American Potato Salad Recipe for a Flavorful Classic
A creamy, tangy, and vibrant potato salad with tender potatoes, bright dill pickles, and a zesty dressing. Perfect for summer cookouts and family gatherings, this no-fuss side balances richness and refreshment in every bite.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8-10 servings
- Category: Salads
- Method: Boiling, mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 pounds Yukon Gold or Russet potatoes, peeled and cubed
4 large eggs, hard-boiled and chopped
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/4 cup dill pickle juice
2 tablespoons chopped fresh dill
1/2 cup chopped dill pickles
1/4 cup finely diced celery
2 tablespoons minced red onion
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons granulated sugar (optional for tanginess)
Instructions
Boil potato cubes in salted water until tender (10-12 minutes). Drain and let cool slightly.
In a bowl, whisk mayonnaise, vinegar, mustard, dill pickle juice, dill, salt, pepper, and sugar (if using) until smooth.
Add chopped potatoes, eggs, dill pickles, celery, and red onion to the dressing. Toss gently to coat.
Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.
Notes
Use Yukon Gold potatoes for a creamy texture; Russets work better in a rustic style.
Adjust dressing to taste—add more vinegar for brightness or mayonnaise for richness.
Add 1 teaspoon smoked paprika for a bold twist. Store refrigerated for up to 3 days.
Find it online: https://cookingwithramsay.com/all-american-potato-salad/