Irresistible Classic Potato Salad
A creamy, flavorful potato salad that brings comfort and joy to any occasion, perfect for BBQs, picnics, and family gatherings.
Ingrédients
Main Ingredients
- 2 pounds potatoes (russet or Yukon gold preferred) Choose russet or Yukon gold for best texture.
- 1 cup mayonnaise (or Greek yogurt for a lighter option) Greek yogurt can make it lighter.
- 1 tablespoon Dijon mustard
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 1/4 cup dill pickles, chopped
- 2 pieces hard-boiled eggs, chopped
- to taste Salt and pepper
- Fresh dill for garnish (optional)
Instructions
Preparation
- Start by washing the potatoes thoroughly under running water. Next, peel them and cut them into quarters.
- In a large pot, boil water with a pinch of salt. Add the quartered potatoes and cook until fork-tender, which takes about 15 to 20 minutes.
- Once cooked, drain the potatoes in a colander and allow them to cool slightly before cubing into bite-sized pieces.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, and a sprinkle of salt and pepper. Whisk until smooth and creamy.
- Add the chopped celery, red onion, dill pickles, and hard-boiled eggs into the dressing mixture and gently fold.
- Carefully add the cooled, cubed potatoes into the mixing bowl. Fold gently to combine without breaking the potatoes.
- Taste and adjust seasoning if necessary.
- Cover and chill your potato salad in the refrigerator for at least 1 hour.
- When ready to serve, give the salad a gentle stir and garnish with fresh dill if desired.
- Serve and enjoy your Irresistible Classic Potato Salad!
Notes
Best served at gatherings or as a delightful side dish. Keep stored in an airtight container in the refrigerator for 3 to 5 days.