Here’s a classic, creamy Potato Salad recipe — perfect for picnics, BBQs, or as a side to any meal:
🥔 Classic Potato Salad
🛒 Ingredients (Serves 6–8)
- 2 lbs potatoes (Yukon Gold or red potatoes), peeled if desired and cut into chunks
- 3 large eggs
- ½ cup mayonnaise
- 2 tsp Dijon mustard
- 2–3 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp sweet pickle relish (optional)
- Salt & black pepper to taste
- Optional garnish: paprika, chopped parsley, or chives
🔪 Instructions
1️⃣ Cook Potatoes and Eggs
- Boil potatoes in salted water until tender but firm (~12–15 minutes). Drain and cool.
- In a separate pot, hard boil eggs (~10 minutes), then cool in ice water and peel.
2️⃣ Prepare the Dressing
- In a bowl, mix mayonnaise, Dijon mustard, and sweet pickle relish (if using).
- Season with salt and pepper to taste.
3️⃣ Assemble the Salad
- Chop cooled potatoes into bite-sized pieces.
- Chop hard-boiled eggs.
- In a large bowl, combine potatoes, eggs, celery, and onion.
- Pour dressing over the mixture and gently toss to coat.
4️⃣ Chill & Serve
- Refrigerate at least 1–2 hours for flavors to meld.
- Garnish with paprika, parsley, or chives before serving.
🌟 Tips
- Potato texture: Avoid overcooking so they hold their shape.
- Creaminess: Adjust mayo to taste for richer or lighter salad.
- Add-ins: Bacon bits, chopped pickles, or a little vinegar for tang.
If you want, I can also give a “Southern-style tangy potato salad” version with mustard, vinegar, and a bit of sugar for the authentic flavor often served at BBQs.
Do you want me to do that?
