American-Style Potato Salad

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Author Sizzling Mess


  • 3 lbs of red waxy potatoes skin on
  • 1 tablespoon kosher salt I used Morton's
  • 3/4 cup mayonnaise*
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons red wine vinegar
  • 3 hardboiled eggs or egg yolk only finely diced (See notes for instructions, if needed.)
  • 2 celery stalks finely diced
  • 2 scallions (green onions) finely diced
  • 1/4 cup minced curly parsley
  • Salt and pepper to taste
  • Paprika sprinkle for garnish, optional


  1. Put your potatoes in a large stockpot with enough cold water to cover potatoes by about an inch and 1 tablespoon salt.
  2. Bring pot to a boil, and then reduce heat to medium and let simmer until potatoes are easily pierced with a fork. Drain and set aside to cook slightly.
  3. Once cooled enough to touch, cut potatoes into bite-sized pieces and place in a large bowl.
  4. Fold in mayonnaise, spicy brown mustard, and red wine vinegar, and stir until smooth.
  5. Add your hardboiled eggs (I like to use yolks only, but you can use the full eggs if you prefer), celery, scallions, and parsley. Stir to combine.
  6. Add salt and pepper to taste. Garnish with more parsley and some paprika if desired.

Recipe Notes

*I used Hellman's mayonnaise.

For hardboiled eggs: Place eggs in a pot of cold water and turn heat to high. Bring to a boil and then reduce to low and let the eggs continue to cook for 14 minutes. Remove from pot and run under cold water to stop cooking and make them easier to peel.