All-American Country Potato Salad
Published: Friday, July 3, 2026
5 lbs. red potatoes, roughly chopped into 1" to 1½" cubes
3 c. good mayonnaise
2 c. dill pickles, finely chopped
6 large hard-boiled eggs, chopped
¾ c. celery, chopped
½ c. red onion, finely chopped
3 Tbsp. prepared yellow mustard
1 Tbsp. apple cider vinegar
1 tsp. paprika
1 tsp. kosher salt (adjust to taste)
1 tsp. freshly ground black pepper
Scallions or chives to garnish, finely chopped
Place chopped potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer for about 10-15 minutes, or until the potatoes are fork-tender. Drain well and return to the pot to dry and cool.
In a large bowl, mix together the mayonnaise, pickles, eggs, celery, onion, mustard, vinegar, paprika, salt and pepper until well combined.
Once the potatoes are completely cooled, gently fold them into the mayonnaise mixture, evenly coating with the dressing. Cover and refrigerate until chilled. For optimal flavor, let it chill for at least a few hours, preferably overnight.
Garnish with additional paprika, fresh herbs, scallions, or chives before serving to add a pop of color. —8 servings.
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