Here’s a classic Potato Salad recipe — creamy, tangy, and perfect as a side for picnics or meals. 🥔
🥗 Classic Potato Salad
Ingredients (Serves 4–6)
- 2 lbs potatoes (Yukon Gold or red potatoes), peeled or unpeeled
- 3–4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons mustard (Dijon or yellow)
- 2–3 celery stalks, diced
- 1 small onion, finely chopped
- 2 tablespoons sweet pickle relish (optional)
- Salt & black pepper to taste
- Paprika for garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook Potatoes
- Cut potatoes into bite-sized cubes.
- Boil in salted water until fork-tender (10–15 minutes).
- Drain and let cool slightly.
- Prepare Dressing
- In a large bowl, mix mayonnaise, mustard, salt, and pepper.
- Stir in celery, onion, and relish.
- Combine
- Add warm or cooled potatoes and chopped eggs to the bowl.
- Gently fold to coat everything evenly with the dressing.
- Chill & Serve
- Refrigerate at least 1 hour to let flavors meld.
- Sprinkle paprika and parsley on top before serving.
Variations
- German-style: Use vinegar and oil instead of mayonnaise, add bacon and chopped onions.
- Creamy with herbs: Mix in dill, chives, or tarragon for a fresh flavor.
- Spicy: Add a dash of hot sauce or a pinch of cayenne pepper.
- Mediterranean: Add olives, roasted red peppers, and a drizzle of olive oil.
If you like, I can also give a quick no-mayo version that’s lighter and tangy but still creamy — perfect for summer meals.
Do you want me to share that version?
