Cook the potatoes
Peel and chop the potatoes into bite-sized pieces.
Boil in salted water until tender, about 10–12 minutes. Drain and let cool slightly.
Prepare the mix-ins
Dice the hard-boiled eggs.
Chop the celery and red onion.
Make the dressing
In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish.
Combine everything
In a large bowl, gently fold together the potatoes, eggs, celery, and onion.
Pour the dressing over the mixture and toss until well coated.
Season with salt and pepper to taste.
Chill and serve
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, stir gently and adjust seasoning if needed.
Garnish with fresh herbs for a finishing touch.
Serving Tips
Pair with grilled meats, fried chicken, or burgers for a classic American spread.
For extra crunch, add chopped dill pickles or radishes.
To lighten it up, substitute half of the mayonnaise with Greek yogurt.
This Classic American Potato Salad is proof that sometimes the simplest recipes are the most satisfying. Creamy, tangy, and comforting—it’s sure to become a favorite at your table.
