Perfect! Potato salad is a classic, versatile side dish that can be creamy, tangy, or even slightly mustardy depending on style. Here’s a straightforward recipe for a classic creamy potato salad:
Ingredients (Serves 4–6)
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1.5 lbs (about 700 g) potatoes (Yukon Gold or red potatoes work best)
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3–4 hard-boiled eggs, chopped
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1/2 cup mayonnaise
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2 tbsp Dijon mustard (or yellow mustard)
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2–3 stalks celery, finely chopped
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1 small onion or 2–3 green onions, finely chopped
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2–3 tbsp sweet pickle relish (optional)
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1–2 tbsp apple cider vinegar or lemon juice
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Salt and black pepper, to taste
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Paprika or chopped fresh parsley, for garnish
Instructions
1. Cook the potatoes:
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Wash potatoes and cut into bite-sized cubes.
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Boil in salted water for 10–15 minutes until fork-tender but not falling apart.
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Drain and let them cool slightly.
2. Prepare the dressing:
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In a large bowl, combine mayonnaise, mustard, vinegar, salt, and pepper.
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Stir in celery, onions, and pickle relish if using.
3. Mix the salad:
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Add warm or cooled potatoes to the bowl.
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Gently fold in chopped hard-boiled eggs.
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Mix carefully to avoid mashing the potatoes.
4. Chill and serve:
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Refrigerate for at least 30 minutes to let flavors meld.
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Garnish with paprika or chopped parsley before serving.
💡 Tips:
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For a lighter version, swap half the mayonnaise for Greek yogurt or sour cream.
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Red potatoes hold their shape better, while Yukon Golds give a creamier texture.
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For extra flavor, add a teaspoon of Dijon or whole-grain mustard into the dressing.
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Optional extras: chopped pickles, capers, cooked bacon bits, or fresh dill.
If you want, I can also give you a warm German-style potato salad recipe that’s made with bacon and a tangy vinegar dressing instead of mayonnaise.
Do you want that version too?
