Potato salad is a staple side dish that has stood the test of time, often appearing at picnics, barbecues, and family gatherings. Its appeal lies in the combination of tender potatoes, crisp vegetables, and a creamy dressing that ties everything together. This recipe balances richness with freshness, creating a dish that is both hearty and refreshing. The potatoes provide a soft, comforting base, while ingredients like celery and onions add crunch and brightness. A touch of mustard enhances the flavor, giving the salad a subtle tang that complements the creaminess of mayonnaise. Hard-boiled eggs add protein and depth, making the salad more satisfying. Served chilled, it becomes a cool and refreshing companion to grilled meats, sandwiches, or simply enjoyed on its own.
INGREDIENTS:
- 2 pounds russet or Yukon gold potatoes
- 3 large hard-boiled eggs, chopped
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- ½ cup finely chopped red onion
- ½ cup chopped celery
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- Paprika for garnish
INSTRUCTION:
- Prepare the potatoes: Peel and cut the potatoes into bite-sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender but not falling apart, about 10–12 minutes. Drain and allow them to cool slightly.
- Make the dressing: In a mixing bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth. This dressing should be creamy with a slight tang, ready to coat the potatoes evenly.
- Combine ingredients: In a large bowl, add the cooled potatoes, chopped eggs, celery, onion, and pickle relish. Pour the dressing over the mixture and gently fold everything together with a spatula. Be careful not to mash the potatoes—aim for a balance where the dressing coats each piece without breaking them down.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours before serving. Chilling allows the flavors to meld and the dressing to thicken slightly, giving the salad its signature texture.
- Serve and garnish: Just before serving, sprinkle paprika lightly over the top for color and a hint of smoky flavor. Serve in a large bowl or portion into smaller dishes for individual servings.
SERVINGS:
This recipe yields about 6–8 servings, making it perfect for family meals or gatherings.
NOTE:
The secret to a great potato salad lies in the balance of textures and flavors. The potatoes should be tender but firm enough to hold their shape, while the dressing should be creamy without overwhelming the freshness of the vegetables. Using Yukon gold potatoes provides a buttery flavor, while russets give a fluffier texture. Adjust the seasoning to taste—some prefer more mustard for tang, while others enjoy extra relish for sweetness. For a lighter version, you can substitute part of the mayonnaise with Greek yogurt, which adds creaminess and a slight tang. Always chill the salad before serving, as this step enhances flavor and ensures the dish is refreshing.
This potato salad embodies comfort and tradition, offering a creamy, flavorful dish that pairs beautifully with grilled foods or stands alone as a satisfying side. Its versatility makes it a favorite across generations, and its simple preparation ensures it remains accessible to home cooks of all skill levels. The combination of tender potatoes, crisp vegetables, and creamy dressing creates a harmony of taste and texture that continues to make potato salad a timeless classic.