Here’s a classic, creamy, and versatile potato salad recipe—perfect for picnics, barbecues, or as a side dish.
🥔 Classic Potato Salad Recipe
🛒 Ingredients
- 1 kg potatoes (preferably waxy, like Yukon Gold or red potatoes)
- 3 boiled eggs (optional)
- 1 small onion, finely chopped
- 2–3 tbsp mayonnaise
- 1 tbsp mustard (optional, for tang)
- 1–2 tbsp lemon juice or vinegar
- Salt and black pepper, to taste
- Fresh herbs (parsley, dill, or coriander) for garnish
👩🍳 Instructions
1. Boil the potatoes
- Wash and boil potatoes until fork-tender.
- Let them cool slightly, peel if desired, and cut into chunks.
2. Prepare the dressing
- In a bowl, mix mayonnaise, mustard, lemon juice (or vinegar), salt, and pepper.
- Adjust seasoning to taste.
3. Combine
- Add potatoes, chopped onion, and sliced boiled eggs to the dressing.
- Gently toss to coat evenly.
4. Chill
- Refrigerate for 30–60 minutes before serving.
- Chilling allows flavors to meld and improves taste.
🌿 Variations
🥗 Light & Fresh
- Use Greek yogurt instead of mayonnaise.
- Add cucumber, bell peppers, or celery.
🌶️ Spicy
- Mix in chopped green chilies, paprika, or chili flakes.
🧄 Garlic-Herb
- Add a teaspoon of garlic paste or finely minced garlic.
- Garnish with fresh herbs like dill or parsley.
💡 Tips
- Don’t overcook potatoes; they should hold their shape.
- Mix gently to keep the chunks intact.
- Taste and adjust seasoning after chilling.
I can also give you a Pakistani-style potato salad or a healthy low-mayo version if you want a variation.
Do you want me to share that version too?
