Perfect Potato Salad – How to Make a Classic American Potato Salad Recipe

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Learn how to make a Perfect Potato Salad! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Classic American Potato Salad recipe!


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28 Comments

  1. jason4275

    I hate eating soft potato salad and then i feel that nasty crunchy sweet or green onion feeling taste, you put onions in my potato salad, you either lost me as a friend, or I will never go to your home to eat. I really hate eating other people food.

    Reply
  2. Whoa!

    + onions and chopped fresh cukes and dill, try it.

    Reply
  3. redherring

    Onions optional? If you're from the Southern United States they're not.
    Add dill and pickle relish…perfecto!

    Reply
  4. Joezze-Bear

    I love mine with those thangs, but also bacon bits and either Craisins or dill pickle relish…never both…..never.

    Reply
  5. Chuk Flanagan

    this video made me happy. thanks bud

    Reply
  6. aliadizzle

    This reminds me of your macaroni salad recipe, which is now my favorite thing to take to parties now and everyone always loves it. I'm psyched to try this one too!

    Reply
  7. Elvis Vasquez

    better to make more dressing…so if required "add as needed"….then to finish add crumbled smoked BACON. YOU ARE WELCOME.

    Reply
  8. Pooja Parmar

    I love your all videos of vegetarian recipes… As I am vegetarian… But above alll… I love your voice… Keep up the good work.??

    Reply
  9. Aldo Raine

    First!

    Reply
  10. Ray de Groot

    Gotta admit I'm not used to seeing a Potato salad without dill or pickles

    Reply
  11. Bob Falfa

    Room temp is key I'm guessing.. lol!! looks great. I know what in making tomorrow!

    Reply
  12. JuanMi

    so it doesn't take 3 days to make?

    Reply
  13. Aaron Waggoner

    no pickles (or relish)???????

    Reply
  14. TwoTailedCaperer

    Looks good! I always add a bunch of ingredients into mine to keep it interesting. Mayo as the primary ingredient of course (if you use light mayo, or (god forbid) yogurt or sour cream you're doing it completely wrong), mustard, a splash of ketchup, Worcestershire sauce, relish, and a sprinkle of hot sauce make up the dressing. Garlic powder, dried parsley, and salt to sprinkle over the hot potatoes, and then that goes right into the dressing still warm to absorb all the flavors. Onion, celery, and boiled eggs are a must, maybe even some crumbled bacon and bell pepper. And it's always best if it gets a little bit smashed up like mashed potatoes.
    … Damn it now I'm getting hungry.

    Reply
  15. D.H.

    Thank you, Pauline <3

    Reply
  16. Amanda Anderson

    Already have my potato and coleslaw salad recipes. Adapted of course from others with flavors I like. Minus the sugar and miracle whip, yuck.

    Reply
  17. James Netusil

    You didn't even attempt to be gentle with your potatoes, thus you end up with Mashed Potato Salad. Oye!

    Reply
  18. hawaiidispenser

    I like my potato salad like how I like my Youtube chefs: Big and chunky.

    Reply
  19. Buckleyesque Veronica

    Add black olives and boiled egg for garnish !

    Reply
  20. Stephen Mulkey

    The Potato salad that I'll be making. Will only be perfect once I add bacon.

    Reply
  21. Dax Hallman

    Love Paulina. My mom's version was a bit different, but she never changed it. 'Screw the haters', she said, long before anyone else did.

    Reply
  22. BIGgourami

    I generally don't like such a dense, scoopable potato salad (I prefer something more like german potato salad) but my parents do, so thanks for the demo!

    Reply
  23. Song Bird

    ??

    Reply
  24. Maggie

    My grandmother used the same method with the potatoes. We'd have a bunch of potatoes cooling on cookie racks lined up on the chest freezer.

    Along with an extra potato for mayonnaise-hating granddaughters. 😉

    Reply
  25. Ootgreet1

    It appears to look almost like mashed potatoes with the dressing and the small potato chunks. Sorry, but I need visually distinguishable potato pieces in order to call it potato salad. Also, I favor a "hot" mustard dressing with a sort of horseradish kick starting with lots of mustard powder such as Colman's, combined with several kinds of wet mustards: yellow for color, dijon, and perhaps a local horseradish mustard. Plus mayo, of course. The cooking technique for the potatoes also throws me… I cut up red potatoes in 1/2 to 3/4" cubes raw, and then boil the pieces from cold. Cooking smaller pieces from a cold water start avoids the shagginess of overcooked outer surfaces. Also, the small pieces are extremely easy to cool with a few changes of tap water. Almost of your recipes are a home run and I've made quite a few, but this one does not inspire me.

    Reply
  26. D Hill

    I am making this tomorrow for sure!!! Summer is here and this is awesome!
    Making the smashed cucumber too! Can't wait 🙂

    Reply
  27. Pauly B

    beet root

    Reply

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