American-Style Potato Salad


by: Carolina Girl

A so-called American potato salad is made with mayonnaise instead of the vinaigrette the French traditionally use, and a little diced celery is added for crunch. Buy large potatoes, to cut down on peeling time. This is usually tossed but looks more elegant left layered.


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serves: 6

3 pounds red or white waxy potatoes

3 tablespoons chopped fresh parsley (chopped at the last minute)

3/4 cup mayonnaise (homemade or purchased)

1 tablespoon red or white wine vinegar (if using bottled mayonnaise, or more as needed)

1 red onion (minced)

3 stalks (about 1 cup) celery (halved lengthwise and cut into 1/3-inch cubes)



Nutrition Facts
American-Style Potato Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 290

  • Total Fat: 10.3 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 7.6 mg
  • Sodium: 292.3 mg
  • Total Carbs: 46.5 g
  •     Dietary Fiber: 5 g
  •     Sugars: 6.5 g
  • Protein: 5.2 g

how is this calculated?

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1.  Put the potatoes in a pot with cold water to cover and bring to a gentle simmer. Simmer for about 35 minutes, or until the potatoes can be easily pierced with a paring knife. Drain in a colander, rinse with cold water to make them easier to handle, and then pull away the peel in strips by pinching it between your thumb and a paring knife. Let the potatoes cool completely.

2.  If using purchased mayonnaise, in a small bowl, stir together the mayonnaise and vinegar to taste. Slice the potatoes into l/3—inch-thick rounds. In a bowl, layer the potato slices with the mayonnaise, onion, celery, and salt and pepper to taste.

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