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Potato salad in a glass bowl on wooden board

All America Potato Salad (For Kids)

A delicious All American favorite that the kids love to prepare and eat!
Course Side Dish, Side dishes
Cuisine American
Keyword potato salad
Prep Time 1 hour
Cook Time 30 minutes
Chill, Covered 2 hours
Servings 68 people
Author Chef Maria Cummins


  • Stock Pot Burner
  • Cutting board
  • Knife
  • Spatula


  • 2 lbs Red potatoes Scrubbed
  • 2 tbsp Red wine vineger
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper freshly ground
  • 3 eggs hard boiled
  • 1 stalk celery
  • 2 tbsp parsley fresh, chopped
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon-style mustard


  • Scrub and place potatoes in a pot with water to cover. Bring to boil.
  • Once boiling, cover and simmer, stirring to ensure even cooking, until a thin bladed paring knife or metal skewer inserted into a potato can be removed with no resistance. (About 25-30 minutes)
  • Drain, rinse under cold water, and drain again. Cool slightly.
  • Cut warm potatoes into 3/4-inch dive with a serrated knife.
  • Layer then in a bowl, seasoning with vinegar, salt and pepper as you go.
  • Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley.
  • Stir in mayonnaise and mustard until everything is combined. Chill, covered before serving.


Allow to chill for at least an hour, two is better. The flavors will meld together the longer it sets. 
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