American potato salad descends from German immigrant recipes adapted in the 19th century; the creamy mayonnaise-based style took hold as bottled mayonnaise became widely available in the early 20th century.
The potatoes are soft and creamy, coated in a tangy mayonnaise-mustard dressing brightened by the snap of celery and the bite of onion and pickle. Cool and rich, with little pockets of egg adding extra softness.
Tossing the potatoes with vinegar while still warm lets the porous flesh absorb the acid for seasoning that reaches the center. Boiling the potatoes whole keeps them from waterlogging, so they stay firm enough to hold their shape in the dressing.
Variations
German warm bacon-vinegar style, Southern with relish and egg, mustard potato salad, dill and red potato versions
On the Palate
Where Potato Salad sits in the American flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 20 min
- 118 min
Boil whole potatoes in salted water until just fork-tender.
Watch outCook whole and pull them the instant a fork slides in with slight resistance — mushy potatoes fall apart in the dressing.
- 28 min
Drain and cool slightly, then peel if desired and cut into chunks.
- 32 min
While warm, toss the potatoes with a splash of vinegar to season.
Watch outSplash the vinegar on while the potatoes are still hot — the warm flesh drinks it in and seasons all the way to the center.
- 46 min
Finely dice celery, onion, and pickles, and chop the hard-boiled eggs.
- 53 min
Whisk together mayonnaise, mustard, salt, and pepper for the dressing.
- 64 min
Fold the dressing, vegetables, and eggs gently into the potatoes.
- 72 min
Taste and adjust seasoning, then sprinkle with paprika.
- 8120 min
Chill at least 2 hours before serving so flavors meld.
Watch outChill a couple of hours before serving — the flavors need the cold rest to settle and marry.
