American Potato Salad

Simple yet delicious potato salad, American style.

American Potato Salad

American Potato Salad
by Sue Lau | Palatable Pastime

With warmer weather comes potato salad!

This is a simple version which is quite like what is sold in the supermarket and has a basic dressing. If you like you could dress this up by adding things like crumbled bacon or hard-cooked eggs.

The dressing may seem a bit runny to you but trust me, warm potatos absorb that readily and the salad as a whole thickens up, so the consistency is planned that way.
I don’t use pickle relish in this recipe although it is a common ingredient. Instead, I chose small capers, which give a little tartness without being sweet or dill tasting. I think you might like it!

I use a bit of celery seed in this since I didn’t want to use celery itself, and if someone has Crohn’s disease they might want to consider leaving that out and adding in some finely diced celery. As well I did not use onion- in keeping with what I usually don’t see in market salads. And some people just don’t like to see onion, but will accept it as a ground ingredient. Most of the seasonings are like the visual appearance of deli potato salad, which I wanted to copy a little bit but not exact (I don’t like using corn syrup or some of their other ingredients), The red bell pepper I did use and I might have used jarred pimiento if I had it- pimiento is roastier and raw bell pepper is more crisp, but they are pretty much interchangable.

American Potato Salad

  • Servings: 6
  • Difficulty: easy
  • Print

American Potato Salad
Time prep 15 minutes cook 25 minutes
Serves 6


  • 5 medium russet potatoes
  • 3/4 cup mayonnaise
  • 1/2 cup cold water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon small drained capers
  • 1 tablespoon dried snipped chives
  • 1 1/2 teaspoons celery seed
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon mild paprika
  • 4 slices cooked crumbled bacon (optional)
  • 3 hard-cooked eggs, chopped (optional)


  1. Cook potatoes in jackets in boiling water until fork tender.
  2. Drain and cool until you  can  handle them, then peel off  skin and chop coarsely.
  3. Whisk  together  the  remaining ingredients for the dressing except the potatoes, bacon and eggs.
  4. Gently  fold all ingredients together in a mixing bowl and chill until cold.

From the kitchen of

American Potato Salad

You might also like:

Roasted Cauliflower Mock Potato Salad

German Potato Salad

Buffalo Potato Salad

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16 responses

  1. Sounds like a winner Sue! I used to make one lot of potato salad back in the day using a large bowl – knew what to put to that bowl but unfortunately never jotted down the amounts … must look for that bowl and do just that. Meanwhile have to love posted recipes that sound as good as that one of yours!

  2. Your recipe sounds yummy! I am a fan of creamy potato salads and this one fits perfectly!

  3. This is a lovely recipe, I love potato Salad and the addition of capers in this one is awesome. I’ve scheduled to share on facebook at 9:45 😀

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