Here’s a classic Potato Salad recipe—creamy, tangy, and perfect for picnics, BBQs, or a hearty side:
Ingredients (Serves 6–8)
- 2 lbs (about 4–5 medium) potatoes, peeled and diced
- 3 large eggs
- 1 cup mayonnaise
- 2 tsp Dijon mustard (optional for tang)
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 tbsp sweet pickle relish (optional)
- 1–2 tbsp apple cider vinegar or lemon juice
- Salt and black pepper to taste
- Paprika for garnish
- Fresh parsley or chives for garnish
Instructions
1. Cook the Potatoes and Eggs
- Place diced potatoes in a pot of salted water. Boil until tender, about 10–12 minutes. Drain and let cool slightly.
- Hard-boil eggs: Place eggs in a saucepan, cover with water, bring to a boil, then simmer 9–10 minutes. Cool, peel, and chop.
2. Make the Dressing
- In a large bowl, mix mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper.
3. Combine Ingredients
- Add cooled potatoes, chopped eggs, onion, celery, and relish (if using) to the dressing.
- Gently fold until evenly coated. Taste and adjust seasoning.
4. Chill and Serve
- Refrigerate for at least 1 hour before serving to let flavors meld.
- Garnish with paprika and fresh herbs before serving.
Tips:
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Use Yukon Gold or red potatoes for a creamier texture.
- Add extras like chopped bacon, dill, or green onions for more flavor.
I can also give a creamy Southern-style potato salad recipe with a tangy mustard-mayo dressing that’s classic for BBQs. Do you want that version?
