This recipe creates a classic and creamy potato salad, a staple at picnics, barbecues, and potlucks. Tender cooked potatoes are combined with a rich and tangy dressing made with mayonnaise, mustard, and often other flavorful additions like celery, onion, and herbs. It’s a versatile side dish that can be customized to your liking.
Ingredients:
- 3 pounds Yukon Gold or red potatoes, cut into 1-inch pieces
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard (or yellow mustard)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion (or yellow onion)
- 2 hard-boiled eggs, peeled and chopped (optional)
- 2 tablespoons chopped fresh chives or green onions
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional additions: Sweet pickle relish, paprika for garnish, bacon bits
Instructions:
- Cook the Potatoes: Place the cut potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook until they are tender but still firm (easily pierced with a fork but not mushy), about 15-20 minutes. Drain the potatoes well in a colander.
- Cool the Potatoes: Allow the cooked potatoes to cool slightly. You can speed this up by running cold water over them for a short time, but don’t cool them completely as they absorb the dressing better when slightly warm.
- Prepare the Dressing: While the potatoes are cooling, in a large bowl, whisk together the mayonnaise, Dijon mustard, chopped celery, chopped red onion, chopped hard-boiled eggs (if using), chopped chives or green onions, apple cider vinegar, salt, and pepper. Add any other optional ingredients like sweet pickle relish or bacon bits at this stage.
- Assemble the Salad: Gently fold the slightly cooled potato pieces into the dressing mixture. Be careful not to mash the potatoes too much.
- Mix Well: Stir everything together until the potatoes are evenly coated with the creamy dressing.
- Chill (Important): Cover the bowl and refrigerate the potato salad for at least 2 hours, or preferably overnight. This allows the flavors to meld together beautifully and the salad to chill thoroughly.
- Serve: Before serving, give the potato salad a gentle stir. You can garnish with a sprinkle of paprika or extra chopped chives or green onions, if desired. Serve cold.
Tips and Notes:
- Potato Choice: Yukon Gold and red potatoes hold their shape well and have a creamy texture, making them ideal for potato salad. Russet potatoes can be used but may be more prone to crumbling.
- Don’t Overcook: Overcooked potatoes will result in a mushy salad.
- Dressing Consistency: Adjust the amount of mayonnaise to achieve your desired creaminess. You can also add a dollop of sour cream or Greek yogurt for a tangier flavor.
- Flavor Variations: Experiment with different mustards (like whole grain or honey mustard), herbs (like dill or parsley), and spices to customize the flavor.
- Make Ahead: Potato salad can be made a day in advance, which actually improves the flavor.
- Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.
Enjoy this classic and delicious creamy potato salad!