Experience the nostalgic taste of a classic potato salad by following our simple-to-follow recipe. Crispy vegetables, creamy potatoes and a tangy dressing make an ideal dish for barbecues, picnics or any other gathering. Make a batch now and enjoy the delicious taste of home-cooked goodness.
EQUIPMENT
- Large pot to boil eggs and potatoes.
- Mixing bowl
- Whisk or fork
- Cutting board and knife
- Colander
- Serving platter or bowl
INGREDIENTS
- 1 1/2 1 lbs (680g) potatoes preferring Yukon Gold or red potatoes
- 3 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup apple cider vinegar
- 1/2 cup celery finely chopped
- Red onion 1/4 Cup finely chopped
- 2 tablespoons pickles of dill, finely chopped
- Salt and pepper as desired
- Paprika to garnish (optional)
- Fresh parsley chopped, to garnish (optional)
INSTRUCTIONS
- Set the potatoes into a big saucepan and cover them with cold water. Bring the water to a boil on medium-high heat. After that, lower the heat to medium and cook for about 10 minutes at least until they become fork-tender.
- While the potatoes cook, put the eggs in a separate pan and cover them with cold water. Bring the water to a boil on moderate-high heat. Then, remove the eggs from the stove, cover them, and allow them to sit in the warm water for 10-12 minutes. Transfer the eggs to an ice bath to cool.
- When the potatoes are done cooking, strain them through a colander, and allow them to cool down. When they are cool enough to handle, cut the potatoes and cut them into bite-sized pieces.
- Peel the hardboiled eggs and cut them into smaller pieces.
- Within a mixing bowl large enough combine mayonnaise Dijon mustard, cider vinegar of apple cut celery pieces, chopped red onion and Dill pickles. Stir until well combined.
- Add the potatoes that have been cooked and eggs chopped into the bowl along with the dressing. Mix gently until all items are well coated in the dressing.
- Mix the potato salad and season by adding salt and pepper according to your preference. If desired, sprinkle it with fresh chopped parsley and paprika to garnish.
- Cover the bowl with a lid and refrigerate it in the refrigerator Classic Potato Salad for at least 1 hour before serving so that the flavors can marry.
- Serve the salad chilled, and relish its delicious and creamy deliciousness!
Potato Salad recipe
Notes
Congratulations! You’ve created a tasty recipe for Classic Potato Salad that’s perfect for any occasion. This salad will impress everyone with soft potatoes, crisp veggies, and creamy dressing. Suppose it is served at a picnic, barbecue, or for a family dinner. In that case, Classic Potato Salad is an old-fashioned favorite that will leave everyone wanting more. Take your time eating this delicious and comforting dish.