Potato Salad
Potato Salad is a easy American recipe that serves 6. 250 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 19 min | Cook: 15 min | Total: 44 min
Cost: $3.75 total, $0.63 per serving
Ingredients
- 2 pounds Potatoes (peeled and cut into even 1‑inch cubes)
- 4 pieces Large Eggs (hard‑boiled and coarsely chopped)
- 0.5 cup Mayonnaise (full‑fat, room temperature)
- 2 tablespoons Yellow Mustard (smooth)
- 2 tablespoons Sweet Pickle Relish (sweet dill relish)
- 0.25 cup Yellow Onion (finely chopped)
- 1 teaspoon Seasoned Salt (or to taste)
- 1 tablespoon Fresh Chives (finely chopped)
- 0.5 teaspoon Smoked Paprika (for smoky flavor)
- 0.25 teaspoon Cajun Seasoning (adds a subtle heat)
Instructions
Peel the potatoes
Remove the skins from the potatoes using a peeler or small knife.
Time: PT5M
Cube the potatoes
Cut the peeled potatoes into uniform 1‑inch cubes so they cook evenly.
Time: PT5M
Boil potatoes in salted water
Place the cubed potatoes in a strainer, set it over a pot of boiling water that has been generously salted, and cook until just tender when pierced with a fork.
Time: PT8M
Temperature: 212°F
Hard‑boil the eggs
Add the eggs to the same boiling water (or a separate pot) and boil for 7 minutes, then transfer immediately to an ice‑water bath to stop cooking.
Time: PT7M
Temperature: 212°F
Drain and cool potatoes
Remove the strainer, let the potatoes sit to cool slightly, then drain well. You can peel any remaining skin while the potatoes are still warm and wet for easy removal.
Time: PT3M
Combine potatoes and eggs
Transfer the cooled potatoes to a large mixing bowl and add the coarsely chopped hard‑boiled eggs.
Time: PT2M
Add dressing and mix
Stir in the mayonnaise, mustard, sweet relish, chopped onion, and seasoned salt. Fold gently until everything is evenly coated.
Time: PT2M
Finish with herbs and spices
Sprinkle the chopped chives, smoked paprika, and Cajun seasoning over the salad and give a final light toss.
Time: PT1M
Serve or chill
Transfer the salad to a serving dish. Serve immediately or cover and refrigerate for at least 30 minutes to let flavors meld.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten-Free (if mustard is gluten‑free)
Allergens: Eggs, Mustard
Ingredient Substitutions
- Instead of Potatoes: sweet potatoes, Yukon Gold potatoes
- Instead of Large Eggs: duck eggs
- Instead of Mayonnaise: Greek yogurt, vegan mayo
- Instead of Yellow Mustard: Dijon mustard, spicy brown mustard
- Instead of Sweet Pickle Relish: chopped cornichons, diced sweet pickles
- Instead of Yellow Onion: white onion, shallots
- Instead of Seasoned Salt: regular salt, celery salt
- Instead of Fresh Chives: green onions, parsley
- Instead of Smoked Paprika: regular paprika, chipotle powder
- Instead of Cajun Seasoning: creole seasoning, paprika with cayenne
Equipment Needed
- Large Pot
- Strainer or Colander
- Large Mixing Bowl
- Cutting Board
- Chef's Knife
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Serving Dish (optional)
Critical Steps — Do Not Skip
- Boil potatoes until just tender but not mushy
- Hard‑boil eggs for the correct time and shock in ice water
- Fold the dressing gently to preserve potato texture
Chef Tips from the Video
- Use warm potatoes when mixing with mayo for a creamier coating
- For extra crunch, add a handful of diced celery or pickles
- Taste and adjust seasoning after folding in the dressing.
Troubleshooting
Potatoes are mushy
Boil the potatoes for a shorter time; test with a fork—they should be just tender.
Eggs are overcooked and green‑tinged
Cool the eggs immediately in ice water and limit boiling to 7‑8 minutes.
Salad is too dry
Add a tablespoon more mayonnaise or a splash of milk/yogurt to loosen the dressing.
Salad is too salty
Rinse the boiled potatoes briefly under cold water and adjust seasoning before serving.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will degrade.
Room temperature: Can sit at room temperature for up to 2 hours if serving a buffet.
Make-Ahead Tips
- Prepare the salad up to step 8, cover tightly, and refrigerate for up to 24 hours
- Add extra mayo if the salad looks dry after chilling
Frequently Asked Questions
What is the cultural significance and history of classic potato salad in American cuisine?
Potato salad became popular in the United States during the late 19th century, especially at picnics and barbecues. It reflects the American tradition of turning simple, inexpensive ingredients like potatoes and eggs into a hearty side that can be made in large batches for gatherings.
What are the traditional regional variations of potato salad in the United States?
In the Midwest, mayonnaise‑based salads are common, while the Southern style often includes mustard, pickles, and a bit of vinegar. The Northeast favors a sweeter version with relish, and the West Coast may add fresh herbs like chives or dill.
How is classic potato salad traditionally served in American picnics?
It is typically served chilled in a large bowl or platter, often alongside fried chicken, baked beans, and coleslaw. It can be garnished with fresh herbs, paprika, or additional sliced boiled eggs for visual appeal.
During which occasions is potato salad traditionally associated in American culture?
Potato salad is a staple at Fourth of July barbecues, family reunions, potlucks, and summer picnics. Its make‑ahead nature makes it ideal for outdoor events where food needs to be prepared ahead of time.
What other American side dishes pair well with classic potato salad?
Grilled hot dogs, hamburgers, fried chicken, baked beans, corn on the cob, and coleslaw are classic pairings that create a balanced barbecue or picnic spread.
What makes classic potato salad special in American comfort food cuisine?
Its creamy texture, tangy mustard‑relish flavor, and the comforting combination of potatoes and eggs make it a nostalgic, crowd‑pleasing side that bridges regional tastes across the country.
What are the most common mistakes to avoid when making classic potato salad?
Over‑cooking the potatoes, over‑boiling the eggs, and over‑mixing the salad are frequent errors. These lead to mushy potatoes, green‑ringed eggs, and a broken texture. Follow the timing guidelines and fold gently.
Why does this potato salad recipe use both mustard and sweet relish instead of just one condiment?
Mustard adds a sharp, acidic bite while sweet relish provides a subtle sweetness and texture. Together they create a balanced flavor profile that mimics traditional American potato salad taste.
Can I make this classic potato salad ahead of time and how should I store it?
Yes, prepare up to step 8, cover tightly, and refrigerate for up to 3 days. For best texture, bring it to room temperature 15 minutes before serving or give it a quick stir to re‑incorporate any settled dressing.
What texture and appearance should I look for when the potatoes are done cooking?
The potatoes should be fork‑tender but still hold their shape, with a slightly firm bite. They should not be falling apart or overly soft, which would result in a mushy salad.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop focuses on quick, no‑fuss home cooking tutorials that break down classic comfort foods and everyday meals into simple, step‑by‑step videos for home cooks of all skill levels.
How does the YouTube channel OneStopChop's approach to American comfort food differ from other cooking channels?
OneStopChop emphasizes minimal equipment, clear visual cues, and practical tips like peeling potatoes in the water, which streamlines the cooking process. The channel often highlights budget‑friendly ingredient swaps and time‑saving hacks not always covered by more production‑heavy channels.
Last updated: September 1, 2026
