Potato Salad

[Kenz]

I have this classic recipe for potato salad that will surely brighten up your day, wanna try?

Ingredients:​

• 2 pounds (about 900g) potatoes (Yukon Gold or red potatoes work well)
• 4 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white vinegar or apple cider vinegar
• 1/2 cup chopped celery
• 1/4 cup chopped red onion (optional)
• 2 tablespoons chopped fresh parsley (optional)
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions:​

1. Boil Potatoes and Eggs:
   • Wash the potatoes thoroughly and cut them into bite-sized pieces. Leave the skin on for extra texture and nutrients, or peel if desired.
   • Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
   • Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and let the potatoes simmer for about 10-15 minutes or until they are fork-tender.
   • While the potatoes are cooking, place the eggs in a separate saucepan and cover them with cold water. Bring the water to a boil, then turn off the heat and let the eggs sit in the hot water for about 10-12 minutes.
   • Once the eggs are done, remove them from the hot water and place them in a bowl of cold water to cool. Once cooled, peel the eggs and chop them into small pieces.
2. Prepare Dressing:
   • In a small bowl, whisk together the mayonnaise, Dijon mustard, and vinegar until well combined. Season with salt and pepper to taste. Adjust the ingredients according to your preference.
3. Assemble Potato Salad:
   • Drain the cooked potatoes and transfer them to a large mixing bowl. Let them cool for a few minutes.
   • Add the chopped eggs, chopped celery, and chopped red onion (if using) to the bowl with the potatoes.
   • Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
   • Taste the potato salad and adjust the seasoning if necessary.
   • If using, sprinkle chopped parsley and paprika over the top for garnish.
   • Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
4. Serve:
   • Once chilled, give the potato salad a final toss before serving.
   • Enjoy your classic potato salad as a side dish at picnics, barbecues, or alongside your favorite main courses.

Feel free to customize this recipe by adding other ingredients like diced pickles, bacon bits, or green onions according to your taste preferences.

 

[Peachy]

Hey! this recipe sounds delicious and perfect for any occasion! I love how straightforward the ingredients are, yet they come together to create such a flavorful dish. Thanks for sharing – I can't wait to give it a try!

 

[Xeth_]

Your classic Potato Salad recipe sounds like the perfect dish to add some sunshine to any meal!
I'm ready to dig in and enjoy every creamy, flavorful bite. Thanks for sharing.

 

[Horton]

I have this classic recipe for potato salad that will surely brighten up your day, wanna try?

View attachment 460

Ingredients:​

• 2 pounds (about 900g) potatoes (Yukon Gold or red potatoes work well)
• 4 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white vinegar or apple cider vinegar
• 1/2 cup chopped celery
• 1/4 cup chopped red onion (optional)
• 2 tablespoons chopped fresh parsley (optional)
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions:​

1. Boil Potatoes and Eggs:
   • Wash the potatoes thoroughly and cut them into bite-sized pieces. Leave the skin on for extra texture and nutrients, or peel if desired.
   • Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
   • Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and let the potatoes simmer for about 10-15 minutes or until they are fork-tender.
   • While the potatoes are cooking, place the eggs in a separate saucepan and cover them with cold water. Bring the water to a boil, then turn off the heat and let the eggs sit in the hot water for about 10-12 minutes.
   • Once the eggs are done, remove them from the hot water and place them in a bowl of cold water to cool. Once cooled, peel the eggs and chop them into small pieces.
2. Prepare Dressing:
   • In a small bowl, whisk together the mayonnaise, Dijon mustard, and vinegar until well combined. Season with salt and pepper to taste. Adjust the ingredients according to your preference.
3. Assemble Potato Salad:
   • Drain the cooked potatoes and transfer them to a large mixing bowl. Let them cool for a few minutes.
   • Add the chopped eggs, chopped celery, and chopped red onion (if using) to the bowl with the potatoes.
   • Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
   • Taste the potato salad and adjust the seasoning if necessary.
   • If using, sprinkle chopped parsley and paprika over the top for garnish.
   • Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
4. Serve:
   • Once chilled, give the potato salad a final toss before serving.
   • Enjoy your classic potato salad as a side dish at picnics, barbecues, or alongside your favorite main courses.

Feel free to customize this recipe by adding other ingredients like diced pickles, bacon bits, or green onions according to your taste preferences.

This potato salad recipe looks great This is perfect for our family occasions. Thanks for sharing