🥔 Classic Potato Salad
A creamy, tangy, and comforting side dish — perfect for BBQs, picnics, or weeknight dinners.
🛒 Ingredients (Serves 4–6)
- 2 lbs potatoes (Yukon Gold or red potatoes), cubed
- 3–4 hard-boiled eggs, chopped
- ½ cup mayonnaise
- 1–2 tbsp Dijon mustard
- 2–3 stalks celery, diced
- ½ small red onion, finely diced
- 2 tbsp pickle relish (optional)
- Salt & pepper to taste
- Optional garnish: paprika, chopped parsley
🔥 Instructions
1️⃣ Cook the potatoes
- Place cubed potatoes in salted water. Boil until tender but not mushy (10–15 min). Drain and cool slightly.
2️⃣ Mix dressing
- In a bowl, combine mayonnaise, mustard, salt, pepper, and relish (if using).
3️⃣ Combine
- Toss potatoes with dressing, then fold in eggs, celery, and onion.
4️⃣ Chill
- Refrigerate at least 1 hour before serving to allow flavors to meld.
5️⃣ Garnish
- Sprinkle with paprika or fresh parsley for color.
🌿 Variations
- German-style: Use vinegar and oil instead of mayo, add bacon and onions.
- Creamy dill: Add chopped fresh dill and a squeeze of lemon.
- Loaded potato salad: Add shredded cheddar, crispy bacon, and green onions.
If you want, I can give a quick no-mayo version, mustard-forward version, or a warm German-style potato salad.
Do you want me to make one of these versions?
