All-American Potato Salad

All-American Potato Salad

Prep Time


Cook Time



All-American Potato Salad

Dijon mustard and pickle juice add the tartness to this all-American potato salad. Prepare it one day ahead of time, so you don’t have so much work on the day of your big barbeque gathering.

Recipe Courtesy of

Nutrition Facts

8 servings

Facts per Serving

Calories: 619 Fat, Total: 42g Carbohydrates, Total: 52g
Cholesterol: 179mg Sodium: 984mg Protein: 11g
Fiber: 6g % Cal. from Fat: 61% % Cal. from Carbs: 34%

Product Recommendation

Anolon Large Whisk


  • 4 1/2 pounds red-skinned potatoes
  • 1/3 cup canola oil
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups mayonnaise
  • 1/4 cup dill pickle juice
  • 3 tablespoons coarse-grained Dijon mustard
  • 6 large hard-boiled eggs, chopped
  • 1 1/2 cups finely chopped green onions
  • 1 cup finely chopped celery
  • 3/4 cup chopped fresh parsley
  • 1/2 cup chopped dill pickle
  • 1/2 cup sliced pimiento-stuffed green olives


  • 1 Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.
  • 2 Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed.
  • 3 Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Season to taste with salt and pepper. Cover and refrigerate.
  • 4 DO-AHEAD TIP: Salad can be prepared 1 day ahead. Keep refrigerated.



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