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All American potato salad

Potato salad is a lovely side dish, see it with homemade buns and baked beans.


2 1⁄2 lb potato (medium sized boiling potatoes, white, red or fingerling)
3 T vinegar (or to taste, cider vinegar)
5 egg (hard boiled, large)
2 T mustard (Dijon mustard)
1⁄2 c onion (chopped sweet onion)
3 celery (large)
1⁄2 c pickle (chopped, dill pickled cucumber)
  seasoning (salt and pepper to taste)


  1. Wash, and peel your potatoes into bite sized pieces.
  2. Boil potatoes in a large pot with salted water. Bring to a boil and simmer for 15 minutes or until they are soft, but not mushy.
  3. Drain, cool slightly and toss with vinegar.
  4. In another bowl, mash the egg yolks, reserving the whites for later. Stir in the mayo, mustard and onion.
  5. Chop the egg whites and celery then gently toss together. Toss in the dill pickle and potatoes.
  6. Chill for an hour in the refrigerator.
Total time
50 minutes
Cooking time
Preparation time
6 servings


North American cuisine

Garnish with finely chopped parsley or scallions.

salads, vegetables
vegetables, Side dish
Kansas food recipes
Food in U.S.A.