No-Cook Classic American Potato Salad
A refreshing, easy-to-make classic American potato salad featuring tender cooked potatoes mixed with crunchy celery, savory onions, fresh dill, and a creamy mayonnaise dressing. No additional cooking needed—just mix and chill for a perfect side dish.
Ingredients
Check ingredients as you go.
Let’s make it
In a large bowl, combine the cooled cooked potatoes, chopped celery, and diced red onion.
In a separate small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, chopped fresh dill, salt, and black pepper until smooth and well combined.
Pour the dressing over the potato mixture and gently fold to coat all ingredients evenly without mashing the potatoes.
If using, fold in the chopped hard-boiled eggs carefully to maintain their shape.
Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld and to serve chilled.
Tips & notes
Use waxy potatoes like Yukon Gold for the best texture. Avoid over-mixing to keep the potatoes from becoming mushy. Refrigerate for at least an hour for best flavor.
Saving it for later
Store the potato salad covered in an airtight container in the refrigerator. Consume within 3 days for optimum freshness and food safety.
Reheating
This potato salad is best served cold and does not require reheating. If desired, allow it to sit at room temperature for 10-15 minutes before serving.
