Potato Salad Recipe

A classic potato salad that is creamy, flavorful, and easy to make.

Potato salad is a quintessential side dish that graces many picnics, barbecues, and family gatherings. Its creamy, tangy, and slightly sweet flavor profile makes it a crowd-pleaser that's sure to disappear quickly. Originating from Europe, this dish has found a special place in American cuisine and has evolved through the years with countless variations. In this recipe, we'll guide you through a traditional American-style potato salad which includes tender potatoes, crunchy celery, and a rich mayonnaise-based dressing. We'll share tips on how to achieve the perfect texture and flavor balance to ensure your potato salad is the highlight of any meal.

Ingredients

• 2 pounds of Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped red onion
• 1/2 cup diced celery
• 1/4 cup chopped dill pickles
• 3 hard-boiled eggs, chopped
• 2 tablespoons fresh dill, finely chopped
• Paprika for garnish

Nutrition

Calories: ~300 calories

Instructions

1. Boil Potatoes: Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add a pinch of salt and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10-12 minutes, or until the potatoes are fork-tender but not falling apart.
2. Drain and Cool: Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow the potatoes to cool to room temperature.
3. Prepare Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth and well-combined.
4. Mix Salad: Once the potatoes are cooled, add them to the bowl with the dressing. Gently fold in the chopped red onion, diced celery, dill pickles, chopped eggs, and fresh dill. Mix until everything is evenly coated with the dressing.
5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. The potato salad can be made up to a day in advance.
6. Serve: Before serving, give the potato salad a gentle stir and sprinkle with a light dusting of paprika for garnish. Enjoy your creamy and delicious potato salad!

Enjoy your classic potato salad as a side dish for your next barbecue, picnic, or family gathering. For a bit of variation, consider adding bacon bits, chopped green onions, or even a dash of hot sauce for a little kick. Remember, the key to a perfect potato salad is balancing the creamy, tangy dressing with the freshness of the vegetables and herbs. Store leftovers in an airtight container in the refrigerator for up to 3 days.