Potato Salad
Potato Salad is a easy American recipe that serves 6. 302 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $5.44 total, $0.91 per serving
Ingredients
- 2 lb Potatoes (peeled if desired, cut into bite‑size cubes)
- 4 pieces Large Eggs (hard‑boiled, cooled, peeled and chopped)
- 2 stalks Celery Stalks (finely chopped)
- 0.25 medium Onion (finely diced (white or red))
- 0.5 cup Mayonnaise (full‑fat or light, room temperature)
- 1 tablespoon Yellow Mustard (smooth American style)
- 1 tablespoon Brown Mustard (spicy brown mustard)
- 4 tablespoons Sweet Pickle Relish (heaping)
- 1 teaspoon Worcestershire Sauce (adds umami depth)
- to taste Salt (for seasoning the water and the salad)
- to taste Black Pepper (freshly ground)
Instructions
Prep Potatoes
Peel (if desired) and cut the potatoes into bite‑size cubes. Place them in a large pot and cover with cold water. Add a generous pinch of salt.
Time: PT3M
Boil Potatoes
Bring the pot to a boil over medium‑high heat, then reduce to a simmer. Cook until the potatoes are fork‑tender, about 10‑12 minutes.
Time: PT12M
Temperature: 212°F
Drain and Cool Potatoes
Drain the potatoes in a colander and set aside to cool slightly while you finish the eggs.
Time: PT2M
Hard‑Boil Eggs
In the same pot (or a second pot), place the eggs and cover with cold water. Bring to a boil, then turn off the heat and let sit for 9 minutes. Transfer to an ice‑water bath to stop cooking, then peel and chop.
Time: PT10M
Temperature: 212°F
Chop Vegetables
While the potatoes and eggs are cooking, finely dice the celery and onion.
Time: PT3M
Make Dressing
In a large mixing bowl combine the mayonnaise, yellow mustard, brown mustard, sweet pickle relish, Worcestershire sauce, a pinch of salt, and a grind of black pepper. Stir until smooth.
Time: PT2M
Combine Salad
Add the warm potatoes, chopped eggs, celery, and onion to the bowl with the dressing. Gently fold until everything is evenly coated.
Time: PT3M
Chill
Cover the bowl and refrigerate for at least 30 minutes before serving to let flavors meld.
Time: PT30M
Temperature: 4°C
Nutrition Facts
- Calories
- 302
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 13 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs, Mustard
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes, Cauliflower
- Instead of Celery Stalks: Fennel, Cucumber
- Instead of Onion: Shallots
- Instead of Mayonnaise: Greek yogurt, Vegan mayo
- Instead of Yellow Mustard: Dijon mustard
- Instead of Brown Mustard: Dijon mustard
- Instead of Sweet Pickle Relish: Finely chopped dill pickles
- Instead of Worcestershire Sauce: Soy sauce
Equipment Needed
- Large Pot
- Colander
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Wooden Spoon or Spatula
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Boiling potatoes until fork‑tender
- Hard‑boiling and properly cooling eggs
- Mixing the dressing thoroughly before adding potatoes
- Gentle folding to keep potatoes intact
- Chilling the salad for flavor development
Chef Tips from the Video
- For extra tang, add a teaspoon of apple cider vinegar to the dressing
- Garnish with chopped fresh parsley or chives for color
- If you like a little heat, stir in a pinch of cayenne pepper
Troubleshooting
Potatoes are mushy and fall apart.
Use waxy potatoes (e.g., red or new potatoes) and cut them into larger chunks; avoid over‑cooking.
Salad is too dry.
Add an extra tablespoon of mayonnaise or a splash of milk/yogurt and mix gently.
Egg pieces are too large and dominate the texture.
Chop the eggs more finely and fold them in last to keep them from breaking apart.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become watery.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the salad up to step 7, cover, and refrigerate; add a splash of milk or extra mayo before serving if it looks dry
- The salad tastes even better the next day as flavors continue to meld
Frequently Asked Questions
What is the cultural significance and history of creamy potato salad in American cuisine?
Creamy potato salad is a staple of American picnics and barbecues, tracing its roots to European immigrant traditions that combined boiled potatoes with mayonnaise‑based dressings. Over time it became a quintessential side dish for holidays like the Fourth of July and family gatherings.
What regional variations of potato salad exist within the United States?
In the Midwest, a mustard‑forward version with dill pickles is common, while the Southern style often adds boiled eggs and a sweeter relish. The Northeast favors a lighter vinaigrette instead of mayo, and the West Coast embraces avocado or Greek yogurt for a healthier twist.
How is traditional creamy potato salad traditionally served in the American South?
In the Southern United States, creamy potato salad is typically served chilled as a side to fried chicken, barbecue, or grilled meats, often garnished with chopped hard‑boiled eggs and a sprinkle of paprika or fresh herbs.
What occasions or celebrations is creamy potato salad traditionally associated with in American culture?
Potato salad is a go‑to side for summer barbecues, Fourth of July picnics, family reunions, potlucks, and holiday meals such as Thanksgiving and Christmas brunches.
What authentic ingredients are essential for a classic American creamy potato salad versus acceptable substitutes?
The authentic ingredients include waxy potatoes, mayonnaise, yellow mustard, sweet pickle relish, hard‑boiled eggs, celery, and onion. Acceptable substitutes are Greek yogurt for mayo, Dijon mustard for yellow mustard, and chopped dill pickles instead of relish.
What other American side dishes pair well with creamy potato salad?
Creamy potato salad pairs beautifully with coleslaw, baked beans, corn on the cob, grilled corn salads, and classic barbecue meats like ribs or pulled pork.
What makes creamy potato salad special or unique in American cuisine?
Its rich, tangy dressing that balances the earthiness of potatoes with the creaminess of mayo and the brightness of mustard and relish makes it a comforting yet flavorful side that appeals to a wide range of palates.
What are the most common mistakes to avoid when making creamy potato salad?
Common mistakes include over‑cooking the potatoes, which makes them mushy; adding the dressing while the potatoes are still hot, which can cause the mayo to separate; and under‑seasoning the salad before chilling.
Why does this creamy potato salad recipe use both yellow mustard and brown mustard instead of just one type?
Yellow mustard provides a mild, familiar tang while brown mustard adds a deeper, spicier flavor, creating a more complex and balanced dressing than using a single mustard alone.
Can I make creamy potato salad ahead of time and how should I store it?
Yes, you can prepare the salad up to the mixing stage, cover it, and refrigerate for up to 24 hours. Store it in an airtight container in the refrigerator; give it a quick stir before serving.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop specializes in quick, practical home‑cooking tutorials that focus on everyday meals, meal‑prep hacks, and step‑by‑step guides for classic comfort foods.
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 time‑saving tips, often showing shortcuts like covering pots to speed up boiling, which sets it apart from channels that use more elaborate setups or gourmet techniques.
Last updated: August 31, 2026
