🥔 Potato Salad
Creamy, tangy, and perfect for picnics, BBQs, or family dinners. This is a classic American-style potato salad.
Ingredients
- 2 lbs Yukon Gold or red potatoes, diced
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar (or pickle juice)
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely diced
- 2–3 hard-boiled eggs, chopped (optional)
- 2 tbsp sweet pickle relish (optional)
- Salt and black pepper to taste
- Paprika for garnish
Instructions
1. Cook the Potatoes
- Place diced potatoes in a large pot and cover with cold salted water.
- Bring to a boil and cook 10–15 minutes, until fork-tender but not mushy.
- Drain and let cool slightly.
2. Make the Dressing
In a large bowl, mix:
- Mayonnaise
- Mustard
- Vinegar or pickle juice
- Salt and pepper
3. Combine
- Add slightly warm potatoes to the dressing (they absorb flavor better warm).
- Stir in celery, onion, eggs, and relish if using.
- Mix gently to avoid breaking the potatoes.
4. Chill
- Cover and refrigerate at least 1 hour before serving for best flavor.
- Sprinkle with paprika before serving.
Tips for the Best Potato Salad
- Don’t overcook potatoes—they should hold their shape.
- For extra tang, add a spoonful of Dijon mustard.
- For a lighter version, replace half the mayo with Greek yogurt.
- Add crispy bacon for a loaded twist.
If you’d like, I can share a Southern-style version, a German vinegar-based potato salad, or a no-mayo summer version.
