Introduction:
A classic creamy potato salad is a timeless side dish that’s always a hit at barbecues, picnics, and family gatherings. Made with tender boiled potatoes, a rich and creamy dressing, and a mix of savory ingredients, this potato salad is the ultimate comfort food. It’s simple to prepare, customizable, and can be made ahead of time, making it the perfect dish to share with friends and family.
Ingredients:
2 pounds potatoes (Yukon Gold or red potatoes work best)
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white vinegar (or apple cider vinegar)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar (optional)
2 hard-boiled eggs, chopped
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon pickle relish or chopped dill pickles (optional)
Instructions:
Cook the Potatoes: Wash the potatoes and place them in a large pot. Cover with cold water and bring to a boil. Cook for about 10-12 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, vinegar, salt, pepper, and sugar (if using) until smooth.
Chop the Potatoes: Once the potatoes are cool enough to handle, peel (optional) and cut them into bite-sized chunks.
Combine Ingredients: Add the chopped potatoes, hard-boiled eggs, celery, onion, and pickle relish (if using) into the bowl with the dressing. Gently stir to combine everything evenly.
Chill: Cover the potato salad and refrigerate it for at least 1 hour (or overnight) to let the flavors meld.
Serve: Garnish with fresh parsley and serve chilled. Enjoy!
Description:
This classic creamy potato salad is the ultimate side dish with its perfectly cooked potatoes, smooth and tangy dressing, and the added crunch of celery and onions. The hard-boiled eggs provide richness, while the pickles and mustard give it a nice balance of flavor. It’s a crowd favorite and the ideal comfort food to complement any meal, especially during the warmer months.
Tips:
Choosing Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for the best texture. They hold their shape well after boiling and have a smooth, creamy texture.
Cook Potatoes with Skin On: Cooking potatoes with the skin on helps them retain their shape and flavor. You can peel them after cooking if preferred.
Adjust the Creaminess: If you like a lighter version, mix in some Greek yogurt or sour cream with the mayo for a creamy yet tangy twist.
Make Ahead: Potato salad tastes even better after it’s had time to chill and allow the flavors to meld, so it’s great to prepare ahead of time.
Season to Taste: Always taste the potato salad before serving. Adjust the seasoning with extra salt, pepper, or vinegar if needed.
Variations:
Bacon Potato Salad: Add crispy bacon bits to the salad for an extra savory flavor.
Herb Potato Salad: Mix in fresh herbs like dill, chives, or parsley to enhance the flavor.
Spicy Potato Salad: Add a dash of hot sauce or some finely chopped jalapeños to spice things up.
Vegan Potato Salad: Replace the mayonnaise with a vegan mayo and omit the eggs for a vegan-friendly version.
Loaded Potato Salad: Add shredded cheese, sour cream, and chives for a loaded baked potato-inspired salad.
Corrections:
Overcooking Potatoes: Be careful not to overcook the potatoes, as they can become mushy. Test the potatoes with a fork; they should be tender but not falling apart.
Dressing Consistency: If the dressing seems too thick, add a tablespoon of milk or extra vinegar to loosen it up.
Enjoy:
Once your classic creamy potato salad is chilled and ready, it’s time to enjoy! This rich and satisfying side dish pairs perfectly with grilled meats, sandwiches, or any BBQ spread. Its creamy texture and bold flavors make it a dish everyone will love.