Cooks All American Potato Salad

Creamy, tangy, and irresistibly nostalgic, Cooks All American Potato Salad is a timeless classic perfect for summer barbecues, picnics, or potlucks. This recipe features tender chunks of russet potatoes coated in a rich dressing made with mayonnaise, yellow mustard, and apple cider vinegar, perfectly balanced with a touch of sweetness from granulated sugar. Crisp celery, zesty dill pickles, and sharp red onion lend bursts of texture and flavor, while chopped hard-boiled eggs add a hearty touch. Finished with a sprinkle of paprika for a vibrant garnish, this crowd-pleasing dish is easy to make and tastes even better when chilled, allowing the flavors to meld beautifully. Simple yet packed with nostalgic ingredients, this recipe is sure to become a go-to side dish for any occasion.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 large Russet potatoes
• 2 teaspoons Salt
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Granulated sugar
• 3 stalks Celery
• 1 small Red onion
• 0.5 cup Dill pickles
• 4 large Hard-boiled eggs
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Paprika

Directions

Step 1

Peel the russet potatoes and cut them into roughly 1-inch cubes.

Step 2

Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.

Step 3

Bring the water to a boil, then reduce the heat to medium and simmer the potatoes for 10-15 minutes, or until they are fork-tender but not mushy.

Step 4

While the potatoes cook, dice the celery, red onion, and dill pickles into small pieces. Set them aside.

Step 5

Once the potatoes are cooked, drain them and allow them to cool for about 10-15 minutes.

Step 6

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, 1 teaspoon of salt, and black pepper until smooth and creamy.

Step 7

Add the cooled potatoes to the bowl with the dressing, tossing gently to coat the potatoes in the mixture.

Step 8

Chop the hard-boiled eggs into bite-sized pieces and add them to the salad along with the diced celery, red onion, and dill pickles. Fold everything together gently to distribute the ingredients evenly.

Step 9

Taste the salad and adjust seasoning with additional salt or black pepper, if needed.

Step 10

Transfer the potato salad to a serving dish and sprinkle with paprika for a pop of color.

Step 11

Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(2573.7g)

Amount per serving	% Daily Value*
Calories	3873.4

Total Fat 194.0g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 1057.3mg	0%
Sodium 6574.2mg	0%
Total Carbohydrate 468.2g	0%
Dietary Fiber 34.7g	0%
Total Sugars 35.3g
Protein 79.7g	0%

Vitamin D 200IU	0%
Calcium 432.8mg	0%
Iron 25.5mg	0%
Potassium 10715.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 8.1%

Carbs: 47.6%