Here’s a classic, creamy Potato Salad recipe 🥔 — perfect as a side for barbecues, picnics, or family dinners.
🥗 Classic Potato Salad (Serves 6–8)
Ingredients
- 2 lbs potatoes (Yukon Gold or red potatoes work best)
- 3 large eggs
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2–3 celery stalks, finely chopped
- ½ small red onion, finely chopped
- 2–3 green onions, chopped
- Salt & black pepper to taste
- Optional: paprika or chopped fresh parsley for garnish
Instructions
1️⃣ Boil the Potatoes and Eggs
- Peel (optional) and cut potatoes into 1–2 inch chunks.
- Place potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil.
- Cook until fork-tender (12–15 minutes). Drain and let cool slightly.
- Hard-boil eggs separately (10 minutes in boiling water), then peel and chop.
2️⃣ Make the Dressing
- In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
3️⃣ Combine Ingredients
- Add warm (not hot) potatoes to the bowl with dressing. Stir gently to coat.
- Add chopped eggs, celery, red onion, and green onions. Mix gently.
4️⃣ Chill & Serve
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with paprika or parsley if desired.
🔹 Tips & Variations
- For extra tang: Add a splash of pickle juice or sweet relish.
- Lighter version: Use Greek yogurt instead of mayonnaise.
- Herbs: Dill or chives work beautifully.
- Texture: Slightly undercook potatoes if you prefer firmer salad.
If you like, I can also give a German-style potato salad that’s warm, tangy, and dressed with bacon and vinegar instead of mayo — it’s a completely different but delicious take.
Do you want that version too?
