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This creamy All-American Russet Potato Salad is not only satisfying but also a fantastic addition to any gathering. Simple to make, it offers a classic, hearty taste that appeals to all!
Why You’ll 🫶🏻 this Potato Salad
This potato salad deserves a spot on the menu for its perfectly fluffy potatoes that hold their shape while absorbing just the right amount of creamy dressing, ensuring every bite is flavorful. Its memorable texture comes from the soft potato chunks, bursts of hard-boiled egg, the crispness of celery and red onion, and a delightful briny kick from gherkins, all melded together with a creamy dressing and a few spices. Perfect for summer barbecues or family picnics, this recipe is definitely one to keep! Enjoy! ~Nicole
Key Ingredients for American Russet Potato Salad
Russet Potatoes are known for their high starch content, resulting in a light and creamy texture. Their ability to absorb flavors makes them ideal for enhancing dishes with a variety of seasonings.
Distilled White Vinegar brings a zesty, refreshing kick to potato salad, enhancing the overall flavor and perfectly balancing the creaminess and starchiness of the ingredients.
Celery, Red Onion, and Gherkins are the veggies that flavor the salad and add crunch. Celery offers a refreshing crunch, while onion brings a bold flavor, and gherkins add a delightful briny tang.
Mayonnaise and Plain Yogurt add creaminess and balanced flavor to the salad. Mayonnaise adds a rich flavor, and yogurt adds lightness.
Mustard Powder and Celery Salt are the seasoning and flavoring agents. The dry mustard adds a deep, almost spicy flavor. Celery salt is a blend of salt and ground celery seed; therefore, there is no need for added salt to season the salad.
Hard-Boiled Eggs add a richer flavor and tender texture.
Equipment Needed
Tips for Making All-American Russet Potato Salad
- Once the potatoes are boiled to perfection, drain them in a colander, transfer them to a rimmed baking sheet (I use a quarter sheet pan), and drizzle the potatoes with the vinegar. Gently move the potatoes around to ensure that each piece absorbs the vinegar. Set aside to cool and use this time to prep the vegetables and other ingredients.
- To prep the hard-boiled eggs, I like to use a wired egg slicer to achieve uniform slices. All you need to do is make three-quarter turn slices. I cup my palm over the sliced egg to turn it easily. The third turn is a little tricky, but practice makes perfect, and it’s fun. This is also a great way to slice and dice hard-boiled eggs for salads or sandwiches. See my kitchen tip on How to Cook and Peel Hard-Boiled Eggs.
- In a large bowl, combine the mayonnaise, yogurt, celery, red onion, gherkins, mustard powder, celery salt, and black pepper. Add the potatoes and diced eggs, then gently combine with a silicone spatula. Cover with plastic wrap, then refrigerate for at least an hour to let the flavors develop before serving.
Serving Suggestions
- Potato salads are perfect dishes to prepare for potlucks and barbecues. They are a welcome addition to any summer menu. Here are some ideas to complete the meal.
- Ultimate Steakhouse Burger
- Barbecue Chicken Kebabs with Bacon Rub
- Barbecued Pulled Chicken
- BBQ Pork Tenderloin with Romaine and Red Cabbage Slaw
- Grilled Ham Steaks
- Hickory Smoked Pulled Pork
- Hickory Smoked Beef Brisket
- Grilled Butterflied Brown Sugar Chicken
- Creamed Corn
- Corn and Lima Bean Succotash
- Creamy Corn Pudding Soufflé
- Sautéed Corn with Manchego and Lime
- Smothered Lettuce
- Classic Creamy Coleslaw
- Summer Fruit Salad with Lime-Mint Syrup
Yes. You can make this salad a day in advance.
Hopefully, there will not be any leftovers, but they will last in an airtight container in the refrigerator for up to 3 days. If you pack leftovers in mason jars and use THIS handy jar sealer, they will last for several more days.
Another potato salad you may enjoy…
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American Russet Potato Salad
Ingredients
- 2 pounds (about 3 to 4 medium) russet potatoes, peeled and cut into ¾-inch cubes
- 1 tablespoon kosher salt, plus more to taste
- 2 tablespoons distilled white vinegar
- ½ cup (about 1 medium rib) finely diced celery
- 2 tablespoons minced red onion
- 3 tablespoons finely chopped gherkins
- ¼ cup mayonnaise
- ¼ cup plain low-fat yogurt (not Greek)
- ¾ teaspoon mustard powder
- ¾ teaspoon celery salt
- 2 tablespoons minced fresh flat-leaf parsley
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the potatoes in a large saucepan and add water to cover by 1 inch. Bring to a boil over medium-high heat; add 1 tablespoon of kosher salt, reduce the heat to medium, and simmer, stirring once or twice, until the potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to a large bowl. Add the white vinegar and, using a silicone spatula, toss gently to combine. Let stand until potatoes come to room temperature, about 30 minutes.
- Meanwhile, in a small bowl, stir together the mayonnaise, yogurt, celery, gherkins, red onion, parsley, mustard powder, celery salt, and black pepper. Using a silicone spatula, gently fold the dressing and the hard-boiled eggs into the potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Cook’s Country, July/August 2004
