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All-American Potato Salad

While the origin story of potato salad spans several centuries, the tale is actually one of the less dramatic ones.

Potatoes themselves are native to Central and South America, so they only were included in Eastern recipe books only after the Spanish expeditions of the 15th and 16th centuries. From there, Germany learned to mix potatoes with vinegar and olive oil, inventing the first culinarily recognized potato salad.

The side dish was shared with America sometime around World War II, though the recipe changed dramatically after a short span on time. It became cold instead of hot, mushy instead of chunky, and was at some point infused with heaps of mayonnaise.

This potato salad recipe is a true American specialty. The recipe has potatoes, onions, mayonnaise, and cream. This creamy potato salad should be served at every barbecue.

Prep: 10 min | Cooking: 25 min | Total: 35 min

Serves 8


  • Yukon potatoes (7 potatoes)

  • Onions, diced (1/2 cup)

  • Mayonnaise (1/2 cup)

  • Sour cream (1/2 cup)

  • Apple cider vinegar

  • Milk (1 tbsp)

  • Dijon mustard (1 tsp)

  • Salt (1 tsp)

  • Garlic powder (1/2 tsp)

  • Ground black pepper (1/2 tsp)

  • Eggs, hard-boiled and diced (3 eggs)

  • Fresh dill, coarsely chopped (1 tsp)

  • Chives, chopped (1 tsp)

  • Paprika


  1. Boil potatoes in a large pot of water for 20 minutes or until soft and tender (pierceable with a fork). Transfer potatoes to a bowl of ice water. Once cooled, peel and chop potatoes into small cubes.

  2. In a large bowl, mix together chopped potatoes, onions, mayonnaise, sour cream, vinegar, milk, mustard, salt, garlic powder, black pepper, eggs, dill, and chives. Stir gently until creamy but not smooth/homologous.

  3. Plate and garnish with paprika and more chives. Serve cold.

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