Potato salad may seem as American as apple pie, but its roots are German. European immigrants brought the dish over in the mid-19th century, and the version here is what has come to be known as a classic American potato salad. It has a creamy mayonnaise base that contains herbs, onion, and celery and is served cold or at room temperature. North German potato salad is quite similar, though it often includes pickles and hard-boiled eggs. Conversely, the south German variety is vinaigrette-based, has bacon, and is frequently served warm.
Baby potatoes have a naturally sweet flavor and velvety texture that’s delicious in this recipe. Plus, they hold their shape better than cut-up full-size potatoes, and there’s no need to peel them. A touch of scallions and parsley make the dish especially tasty. This potato salad recipe is ideal for a simple side for your next backyard barbecue or summer cookout.
How to make potato salad
This potato salad recipe comes together in three easy steps. Start with washed baby potatoes — that’s especially important since we’re leaving the skin on. Boil them in salted water until they’re tender, which should take about 15 minutes for 2-inch potatoes. While they’re cooking, simply stir together the dressing ingredients. Lastly, once the potatoes are cool, cut them in half and fold them into the dressing. Serve the potato salad right away or keep it in the fridge until you’re nearly ready to eat: We recommend enjoying it at a cool room temperature.
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