Potato Salad Recipe

Introduction

Potato salad is a classic, comforting side dish perfect for picnics, barbecues, or a simple family meal. This recipe combines tender potatoes with a creamy, tangy dressing and crunchy vegetables for a delicious balance of flavors and textures.

Ingredients

• 6 medium potatoes (around 3 pounds)
• 1 onion, chopped
• 1 celery stalk, chopped
• 4 eggs, hard-boiled and peeled
• 2 tablespoons white distilled vinegar
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoons pickle relish
• Salt and pepper to taste
• 2 spring onions, sliced
• 1 teaspoon paprika

Instructions

1. Step 1: Scrub, peel, and cut the potatoes into one-inch cubes.
2. Step 2: Place the potato cubes into a large pot and cover with water.
3. Step 3: Boil the potatoes over medium-high heat for about 10 minutes, until they are firm-tender. Test doneness by inserting a fork into a potato cube.
4. Step 4: Drain the cooked potatoes and set them aside to cool.
5. Step 5: Place the cooled potatoes in a large mixing bowl. Add the chopped onion and celery to the potatoes.
6. Step 6: Hard-boil the eggs, then cool and peel them.
7. Step 7: Chop the eggs and add them to the potato mixture.
8. Step 8: In a separate bowl, mix together the mayonnaise, yellow mustard, pickle relish, salt, and pepper to make the dressing.
9. Step 9: Fold the dressing gently into the potato mixture until everything is evenly coated.
10. Step 10: Garnish the salad with paprika and sliced spring onions before serving.

Tips & Variations

• For a tangier flavor, add an extra tablespoon of vinegar or a squeeze of lemon juice.
• Use red potatoes for a firmer texture and a splash of color.
• Add chopped fresh herbs like dill or parsley to brighten the salad.
• Substitute Greek yogurt for half the mayonnaise for a lighter version.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. For best flavor, let the salad come to room temperature or chill for a few hours before serving. Avoid freezing as it can change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make potato salad ahead of time?

Yes, potato salad actually tastes better after the flavors meld for a few hours or overnight in the refrigerator.

How do I prevent the potatoes from becoming mushy?

Be careful not to overboil the potatoes; they should be firm-tender and hold their shape well when mixed with the dressing.

Potato Salad Recipe

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★★★★★

4.7 from 60 reviews

This classic Potato Salad Recipe combines tender boiled potatoes, crisp celery, and flavorful onions with a creamy dressing made from mayonnaise, mustard, and pickle relish. Hard-boiled eggs add richness and texture, garnished with paprika and fresh spring onions for a delicious, crowd-pleasing side dish perfect for picnics, barbecues, or family dinners.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 6 medium potatoes (around 3 pounds)
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 spring onions, sliced

Eggs

• 4 eggs, hard-boiled and peeled

Dressing

• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoons pickle relish
• 2 tablespoons white distilled vinegar
• Salt and pepper to taste
• 1 teaspoon paprika (for garnish)

Instructions

1. Prepare the potatoes: Scrub the potatoes thoroughly, peel them, and cut into one-inch cubes to ensure even cooking.
2. Boil the potatoes: Place the potato cubes into a large pot, cover with water, and bring to a boil over medium-high heat. Boil for about 10 minutes until the potatoes are firm yet tender. Test doneness by inserting a fork; it should slide in easily without the potatoes falling apart.
3. Drain and cool: Drain the cooked potatoes in a colander and set them aside to cool completely before mixing with other ingredients.
4. Chop vegetables: While potatoes cool, chop the onion and celery. Add these to a large mixing bowl once potatoes are cooled.
5. Prepare the eggs: Hard boil the eggs by boiling them for about 10-12 minutes. Once cooked, cool them under cold running water, peel, and either push them through a cooling rack over the mixing bowl or chop them finely before adding to the mixture.
6. Make the dressing: In a separate bowl, mix together the mayonnaise, yellow mustard, pickle relish, white distilled vinegar, salt, and pepper until smooth and well combined.
7. Combine ingredients: Fold the dressing gently into the potato and vegetable mixture to evenly coat all ingredients without breaking the potatoes apart.
8. Garnish and serve: Sprinkle the top of the salad with paprika and sliced spring onions for a pop of color and extra flavor. Chill for at least 1 hour before serving for best taste.

Notes

• For best texture, avoid overcooking the potatoes to prevent them from becoming mushy.
• Use white distilled vinegar for a mild tang; apple cider vinegar can be substituted for a different flavor.
• Adjust salt and pepper according to preference, especially if the pickle relish is salty.
• Can be made ahead and refrigerated for up to 2 days to allow flavors to meld.
• Optional add-ins include chopped pickles, fresh herbs like dill, or a dash of hot sauce for heat.

Keywords: potato salad, classic potato salad, picnic side dish, creamy potato salad, boiled potatoes, hard-boiled eggs, summer salad