Classic, comforting, and always a win 🥔✨
Here’s a creamy potato salad that works for BBQs, dinners, or straight-from-the-fridge snacking.
Classic Potato Salad
Ingredients
- 1 kg (2 lb) potatoes (Yukon Gold or red work best)
- 3 eggs, hard-boiled, chopped
- ½ cup mayonnaise
- 1 tbsp yellow or Dijon mustard
- ½ small onion, finely chopped
- 2–3 pickles or gherkins, chopped
- 1–2 tbsp pickle juice (optional but great)
- Salt & black pepper to taste
Optional extras:
- Chopped celery (crunch)
- Fresh dill or parsley
- Paprika for topping
How to Make It
- Cook potatoes
Peel (or not), cut into chunks, boil in salted water until fork-tender.
Drain and let cool slightly. - Mix dressing
Mayo, mustard, pickle juice, salt, and pepper. - Combine
Gently fold warm potatoes with dressing, eggs, onion, and pickles. - Chill
Refrigerate at least 1 hour for best flavor. - Finish
Taste, adjust seasoning, sprinkle paprika or herbs on top.
Pro Tips
- Dress potatoes while slightly warm → better flavor absorption
- Don’t overmix or you’ll get mash
- Salt the potato water well—it’s crucial
Variations
- German style: No mayo, add vinegar, bacon, and mustard
- Mustard-heavy: Half mayo, half Dijon
- Herby: Dill + chives
- Lighter: Greek yogurt instead of some mayo
Want a version to match a specific meal (BBQ, fried chicken, fish)?
