Got it—just “potato salad.” Let’s make this fun and thorough. 😄 Here’s a classic take on it:
Classic Potato Salad
Ingredients:
- 2 lbs (about 900g) potatoes (Yukon Gold or red potatoes work best)
- 3 large eggs (optional, for traditional style)
- 1 cup mayonnaise
- 2 tsp Dijon mustard
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion (yellow or red)
- 1-2 tbsp pickle relish (optional)
- Salt and pepper to taste
- Paprika for garnish
- Fresh herbs like parsley or dill (optional)
Instructions:
- Cook the potatoes: Wash and dice potatoes into bite-sized pieces. Boil in salted water for 10–15 minutes until tender but not mushy. Drain and let cool slightly.
- Cook the eggs (if using): Hard boil for 10 minutes, then cool, peel, and chop.
- Mix the dressing: In a large bowl, combine mayonnaise, Dijon mustard, and pickle relish. Season with salt and pepper.
- Combine everything: Add potatoes, eggs, celery, and onions to the dressing. Gently fold to coat evenly.
- Chill: Refrigerate for at least 1 hour to let flavors meld.
- Garnish and serve: Sprinkle with paprika and fresh herbs before serving.
Tips for perfection:
- Use waxy potatoes (like red or Yukon Gold) so they hold shape.
- Let potatoes cool before mixing with mayo to avoid a watery salad.
- For tang, add a splash of apple cider vinegar or lemon juice.
- Make it a day ahead—the flavor improves overnight!
If you want, I can also give you a creamy, mustardy, or even a warm German-style potato salad version. Each one is delicious in its own way.
Do you want me to do that?
