Classic Potato Salad 🥔
Potato salad is a versatile side dish, perfect for picnics, barbecues, or family meals. Here’s a simple and crowd-pleasing version.
🛒 Ingredients
- 2 lbs potatoes (Yukon Gold or red potatoes work well), peeled or unpeeled
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard (or yellow mustard)
- 3 hard-boiled eggs, chopped
- ½ cup celery, finely chopped
- ½ cup onion, finely chopped
- Salt and pepper, to taste
- Optional: chopped pickles or relish, paprika for garnish, fresh herbs
🥣 Instructions
1️⃣ Cook potatoes:
Cut potatoes into bite-sized pieces and boil in salted water until tender, about 10–15 minutes. Drain and cool slightly.
2️⃣ Mix dressing:
In a large bowl, combine mayonnaise, mustard, salt, and pepper.
3️⃣ Combine ingredients:
Add potatoes, eggs, celery, and onion to the bowl. Gently fold until coated with dressing.
4️⃣ Chill:
Refrigerate at least 1–2 hours before serving. Flavors meld better when cold.
5️⃣ Optional garnish:
Sprinkle paprika or fresh parsley on top before serving.
🌟 Tips
- Use slightly firm potatoes to prevent them from becoming mushy.
- Adjust mayonnaise and mustard to your taste — some like it tangier, some creamier.
- Can be made a day ahead — tastes even better after sitting in the fridge overnight.
If you want, I can give you:
- A German-style potato salad with vinegar and bacon
- A creamy dill version
- Or a light, yogurt-based healthier version
Which style do you want?
