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Here’s a classic, creamy potato salad recipe that’s perfect as a side for any meal:
Ingredients:
- 2 pounds (about 1 kg) potatoes (Yukon Gold or red potatoes work well)
- 3 large hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 small red onion, finely chopped
- 2 celery stalks, diced
- 2 tablespoons pickle relish (optional)
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions:
- Cook the potatoes:
- Wash and cut potatoes into bite-sized chunks.
- Boil in salted water until just tender (about 10–15 minutes). Avoid overcooking to prevent mushiness.
- Drain and let cool slightly.
- Prepare dressing:
- In a large bowl, mix mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper.
- Combine ingredients:
- Add warm potatoes, chopped eggs, onion, celery, and pickle relish to the dressing.
- Gently fold everything together until well coated.
- Chill:
- Refrigerate for at least 1 hour before serving to let flavors meld.
- Serve:
- Garnish with fresh parsley or chives. Serve cold or at room temperature.
Tips:
- For a lighter version, swap half the mayo for Greek yogurt.
- Add chopped bacon or smoked paprika for a smoky twist.
- Use fingerling potatoes or baby reds for a colorful salad.
If you want, I can give you a German-style potato salad recipe that’s tangy and served warm, too!