Here’s a classic potato salad recipe—creamy, tangy, and perfect for picnics or cookouts 🥔🥗
Ingredients (serves 4–6)
- 2 lb potatoes (Yukon Gold or red), peeled and cut into chunks
- 4 large eggs
- ½–¾ cup mayonnaise (adjust to taste)
- 1–2 tbsp yellow mustard
- ½ cup chopped celery
- ¼ cup finely chopped red onion
- 2–3 tbsp sweet pickle relish (optional)
- 1 tsp apple cider vinegar
- Salt & black pepper, to taste
- Optional garnish: paprika or chopped parsley
Instructions
- Cook potatoes
- Place potatoes in salted water and boil until fork-tender (10–15 minutes). Drain and cool slightly.
- Boil eggs
- Hard-boil eggs (about 10–12 minutes), cool in ice water, peel, and chop.
- Make dressing
- In a large bowl, combine mayonnaise, mustard, vinegar, relish, salt, and pepper.
- Combine
- Gently fold in warm potatoes and chopped eggs. Add celery and onion. Mix carefully to avoid mashing potatoes.
- Chill & serve
- Refrigerate at least 1 hour for flavors to blend.
- Sprinkle with paprika or parsley before serving.
Tips & Variations
- Creamier: Mash a few potato chunks into the dressing.
- Tangier: Add more mustard or a splash of pickle juice.
- Extra flavor: Add chopped bacon, dill, or chopped pickles.
If you want, I can also give a Southern-style potato salad version with a sweeter, mustard-forward dressing and eggs layered on top—it’s really classic.
Do you want me to do that?
