Classic American Potato Salad

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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2 pounds russet potatoes, peeled and cut into 1-inch chunks

Kosher salt

2 tablespoons apple cider vinegar

3 large eggs

1 cup mayonnaise

1/4 cup sour cream

1/3 cup chopped dill pickles, plus 2 tablespoons brine

2 tablespoons yellow mustard

1/2 teaspoon sugar

3 stalks celery, chopped

4 scallions, thinly sliced

1/4 cup chopped fresh parsley

Freshly ground pepper

Paprika, for topping


  1. Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
  2. Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.
  3. Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.