Ah, Potato Salad 🥔—a classic, creamy, and tangy side dish that pairs perfectly with barbecues, sandwiches, or as a picnic staple. Here’s a simple, traditional recipe:
Classic Potato Salad
Servings: 6
Prep time: 15 min
Cook time: 15–20 min
Ingredients
- 2 lbs (about 900 g) potatoes, peeled and cubed
- 3 large eggs
- 1 cup mayonnaise
- 2 tsp mustard (Dijon or yellow)
- 2 celery stalks, finely chopped
- 1 small onion, finely chopped
- 1–2 tbsp pickle relish (optional)
- Salt & pepper, to taste
- Paprika, for garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the potatoes and eggs
- Boil potatoes in salted water until tender (~12–15 min). Drain and let cool slightly.
- Hard-boil eggs: place in a saucepan, cover with water, bring to boil, then simmer 10 minutes. Cool and peel.
- Prepare the salad base
- In a large bowl, combine mayonnaise, mustard, celery, onion, and pickle relish (if using).
- Combine ingredients
- Chop eggs and add to the bowl.
- Add cooled potatoes and gently fold everything together until coated.
- Season & chill
- Season with salt and pepper to taste.
- Chill in the fridge at least 1 hour before serving to allow flavors to meld.
- Serve
- Sprinkle paprika and parsley on top for garnish.
🔥 Tips
- For extra creaminess, add a bit of sour cream or Greek yogurt to the dressing.
- For a tangy flavor, add a splash of vinegar or pickle juice.
- Red potatoes or Yukon Gold work best—they hold their shape after boiling.
- Can make a day ahead—potato salad tastes even better after resting.
I can also give a German-style potato salad that’s made warm with bacon and vinegar instead of mayonnaise—tangy and savory!
Do you want the German-style version?
