Go Back Email Link
–+ servings
A bowl of creamy potato salad garnished with chopped parsley, served on a white plate with a wooden spoon, set on a blue cloth on a wooden table.
Print Recipe
No ratings yet

American Potato Salad

Creamy, crunchy, and tender makes this the PERFECT American potato salad!
Prep Time20 minutes
Cook Time15 minutes
Rest and Refrigeration Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: Bacon, Celery, Eggs, Make-ahead, Mayonnaise, Potatoes
Servings: 6

Ingredients

  • 2 pounds Yukon Gold potatoes
  • 2 tablespoons cider vinegar
  • ⅓ cup chicken stock Homemade or store-bought
  • 1 medium celery rib finely diced
  • 3 slices cooked bacon crumbled
  • 2 tablespoons chopped gherkins
  • 2 hard-boiled eggs peeled and chopped
  • 2 teaspoons Dijon mustard
  • 3 tablespoons finely chopped scallions
  • ¼ cup chopped fresh flat-leaf parsley
  • kosher salt and freshly ground black pepper to taste
  • ¾ cup mayonnaise

Instructions

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large, then cut crosswise into half-round or quarter-round slices, about ½-inch thick. Place the slices in a large saucepan with enough water to just cover. Generously salt the water and heat to a simmer. Cook the potatoes for 6-8 minutes, or until just cooked through. It is important that the potatoes are not overcooked. Immediately drain the potatoes and transfer to a large bowl. Stir the cider vinegar into the chicken broth, then drizzle it over the potatoes, gently turning them to distribute the mixture. Gently transfer the potatoes to a baking sheet in one layer and let them rest for 10 minutes to absorb the liquid.
  • Return the potatoes to the bowl and add the celery, bacon, gherkins, eggs, mustard, scallions, and parsley.  Begin by adding just ½ cup of the mayonnaise and, using a large rubber spatula, gently fold everything together until well blended. Season with salt and pepper to taste, adding more of the mayonnaise if needed.
  • Cover the salad and refrigerate for an hour before serving. If it is refrigerated longer, allow it to come to room temperature before serving. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 361kcal | Carbohydrates: 28g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 374mg | Potassium: 728mg | Fiber: 4g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 2mg
QR Code linking back to recipe