Here’s a classic Potato Salad recipe — creamy, tangy, and perfect as a side for picnics, BBQs, or meals! 🥔🥗
🥔 Classic Potato Salad
🛒 Ingredients (serves 4–6)
- 4–5 medium potatoes, peeled and diced
- 2–3 hard-boiled eggs, chopped (optional)
- ½ cup mayonnaise
- 2 tablespoons mustard (Dijon or yellow)
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 1–2 tablespoons pickle relish (optional)
- Salt and pepper, to taste
- 1 teaspoon apple cider vinegar or lemon juice
- Fresh herbs like parsley or chives for garnish
👩🍳 Instructions
- Cook the potatoes
- Boil diced potatoes in salted water for 10–15 minutes until tender but firm.
- Drain and let cool slightly.
- Prepare the dressing
- In a large bowl, mix mayonnaise, mustard, vinegar/lemon juice, salt, and pepper.
- Combine ingredients
- Add cooled potatoes, chopped eggs, onion, celery, and relish to the dressing.
- Gently fold to coat evenly without mashing the potatoes.
- Chill & serve
- Refrigerate for at least 30 minutes to let flavors meld.
- Garnish with fresh herbs before serving.
✨ Tips & Variations
- Add crispy bacon bits for extra flavor.
- Use Greek yogurt or sour cream instead of mayonnaise for a lighter version.
- Mix in chopped bell peppers, carrots, or pickles for extra crunch.
- For a tangy twist, add a little Dijon mustard or pickle juice.
I can also give a quick 10-minute no-boil potato salad using pre-cooked or microwaved potatoes — creamy and ready fast.
Do you want me to share that quick version?
