Here’s a classic Potato Salad recipe, perfect for gatherings or a delicious side dish!
Ingredients:
- 2 pounds potatoes (Yukon Gold or red potatoes work best)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup red onion, finely chopped
- 2-3 hard-boiled eggs, chopped (optional)
- 1/2 cup celery, finely chopped
- 1/4 cup fresh parsley, chopped (optional)
- Paprika (for garnish, optional)
Instructions:
- Cook the potatoes:
Peel the potatoes (if desired) or leave the skin on for a more rustic texture. Cut them into bite-sized cubes (about 1-inch pieces). Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender but not falling apart, about 10-12 minutes. Test with a fork; it should go through easily but the potatoes should hold their shape. - Drain and cool:
Once the potatoes are cooked, drain them and set them aside to cool for a bit. You can spread them on a baking sheet to speed up the cooling process. - Prepare the dressing:
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and garlic powder (if using) until smooth. - Combine ingredients:
Once the potatoes have cooled enough to handle, gently toss them into the dressing mixture, making sure each piece is coated well. Be careful not to mash the potatoes. - Add veggies and eggs:
Fold in the chopped red onion, celery, and hard-boiled eggs (if using). Gently mix until everything is well combined. Taste and adjust seasoning with more salt, pepper, or vinegar if desired. - Chill:
Cover the potato salad and refrigerate it for at least 1-2 hours, or preferably overnight. Chilling helps the flavors to meld together and enhances the taste. - Serve:
Before serving, give the salad a quick stir and garnish with a sprinkle of paprika and fresh parsley if desired.
Tips:
- You can make this potato salad with or without eggs, depending on your preference.
- For a creamier texture, you can mix in a little sour cream or Greek yogurt with the mayonnaise.
- Add-ins like chopped pickles, olives, or a touch of smoked paprika can give the salad an extra twist.
- If you want a lighter version, use Greek yogurt or a mix of yogurt and mayo instead of full mayonnaise.
Enjoy your classic, creamy potato salad! It’s perfect for barbecues, picnics, or any meal.