Potato salad may seem as American as apple pie, but its origins are actually German. European immigrants brought this dish over in the mid-19th century, and what we now know as “classic American potato salad” was born. It features a creamy mayonnaise base with herbs, onion, and celery, served cold or at room temperature. North German potato salad is similar, though it often includes pickles and hard-boiled eggs. In contrast, the southern German version is vinaigrette-based, includes bacon, and is typically served warm.
Baby potatoes, with their natural sweetness and velvety texture, are especially delicious in this recipe. They also hold their shape better than cut-up full-size potatoes, and there’s no need to peel them. A touch of scallions and parsley adds a unique flavor. This potato salad recipe makes an ideal side dish for your next backyard barbecue or summer picnic.
How to make potato salad
This potato salad recipe comes together in three simple steps. Start by washing baby potatoes carefully, as we’re leaving the skins on. Boil them in salted water until tender, which should take around 15 minutes for 2-inch potatoes. While they cook, mix together the dressing ingredients. Finally, once the potatoes have cooled, cut them in half and fold them into the dressing. Serve the potato salad immediately, or refrigerate until you’re ready to eat — we suggest enjoying it at a cool room temperature for the best flavor.
Ingredients
- 2 3/4 pounds of baby Yukon Gold or baby red potatoes (approximately 2 inches in size), thoroughly scrubbed.
- Kosher salt
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons distilled white vinegar
- Freshly ground black pepper
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 celery rib, cut into 1/4-inch dice
Directions
Step1
Gather the ingredients.
Step 2
Place the potatoes in a large saucepan, add cold water to cover them, and season the water with salt. Increase the heat to high and bring the water to a boil, then cook the potatoes until they are tender, which should take around 15 minutes. Allow the liquid to drain and let it rest until it has cooled down enough to handle, roughly 10 minutes.
Step 3
In the meantime, in a spacious bowl, whisk together the mayonnaise, mustard, and vinegar. Season with salt and pepper to your liking. Stir in the scallions, parsley, and celery.
Step 4
Cut the potatoes in half horizontally and gently mix them into the dressing. Serve warm or at room temperature.
