American-Style Potato Salad

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  • Level: Easy
  • Total: 48 min
  • Prep: 15 min
  • Inactive: 8 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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1/2 medium red onion, finely chopped

10 to 12 small waxy-style potatoes (about 2 pounds), peeled and quartered

2 tablespoons, plus 1 teaspoon kosher salt

2 stalks celery (with leaves), chopped

1 cup mayonnaise

1/4 cup chopped flat-leaf parsley

2 tablespoons pickle relish

1 tablespoon French's mustard

1/2 lemon, juiced

Freshly ground black pepper


  1. In a small bowl soak the onions in cold water for 15 minutes. Drain.
  2. In a medium saucepan cover the potatoes and 2 tablespoons salt with cold water by about 2 inches. Bring to a boil, lower the heat, and simmer until fork tender, about 6 to 8 minutes. Drain, transfer potatoes to a large bowl, and mix with the onions and celery. Set aside to cool.
  3. In a small bowl, whisk together the remaining 1 teaspoon salt, mayonnaise, parsley, relish, mustard, and lemon juice.
  4. When the potatoes have cooled, carefully fold them with the mayonnaise mixture. Season with pepper, to taste. Transfer to a serving bowl and serve.
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