Potato Salad Recipe
This Potato Salad is creamy, tangy, and packed with flavor! Perfect for BBQs, picnics, and potlucks, it's a comforting side dish that pairs well with grilled meats and sandwiches.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes peeled and cubed
- ½ cup mayonnaise
- ¼ cup sour cream optional for extra creaminess
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
- ½ tsp paprika optional
- ½ cup celery finely chopped
- ¼ cup red onion finely chopped
- 3 hard-boiled eggs chopped (optional)
- 2 tbsp fresh parsley or dill chopped
- ¼ cup pickles or relish optional for tangy flavor
Instructions
Cook Potatoes
- Wash and peel your potatoes (if desired).
- Cut them into cutting pieces for cooking. Place them in a large pot, cover with cold water,
- and add a pinch of salt. Bring to a boil and cook for 10-15 minutes, until the fork is not enlightened, but not emotional.
- Drain and let them cool down completely.
Prepare Dressing
- In a mixing bowl, mix mayonnaise, Division mustard, apple cider vinegar, salt and pepper.
- Shake well to smooth and creamy.
Assemble the Salad
- Cut hard-up eggs, celery, pickle and red onion.
- In a large bowl, mix cool potatoes with chopped material.
- Pour the dressing on the mixture and shake everything to coat everything equally.
- Adjust and adjust seasoning when needed.
Chill and Serve
- Cover the bowl and cool for at least 1 hour before serving. This allows the taste to be mixed.
- Garnish with fresh herbs or paprika before serving.
Notes
- Healthier Option: Swap mayo for Greek yogurt for a lighter version.
- Tangy Kick: Add a splash of pickle juice or more vinegar.
- German Potato Salad: Skip mayo, use olive oil, vinegar, and mustard, and serve warm.
- Make-Ahead: Best made a few hours ahead to let the flavors meld.