Here’s a classic and creamy Potato Salad recipe—perfect for picnics, BBQs, or as a side dish 🥔🥚🥒
Classic Potato Salad
Ingredients (serves 4–6)
- 2 lbs potatoes (Yukon Gold or red potatoes work well)
- 3–4 hard-boiled eggs, chopped
- ½ cup celery, diced
- ½ cup onion, finely chopped
- ½ cup mayonnaise
- 1–2 tbsp Dijon mustard
- 1–2 tsp apple cider vinegar or lemon juice
- Salt & pepper, to taste
- Optional: chopped pickles, fresh parsley, or paprika for garnish
Instructions
- Cook potatoes
- Wash and peel (optional) potatoes. Cut into bite-sized pieces.
- Boil in salted water 10–15 minutes until fork-tender. Drain and cool slightly.
- Prepare dressing
- In a bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
- Combine ingredients
- In a large bowl, combine potatoes, chopped eggs, celery, onion, and any optional ingredients.
- Pour dressing over mixture and gently fold to coat evenly.
- Chill & serve
- Refrigerate at least 1–2 hours to let flavors meld.
- Sprinkle paprika or fresh parsley on top before serving.
Tips & Variations
- Tangy version: Use sour cream or Greek yogurt with mayo.
- Add-ins: Bacon bits, chopped pickles, or green onions add extra flavor.
- Make ahead: Potato salad tastes even better after chilling overnight.
- Warm potato salad: Mix warm potatoes with a vinaigrette instead of mayo for a lighter version.
I can also give a creamy dill potato salad or a southern-style mustard potato salad if you want.
