There are many delicious potato salad recipes to choose from! A classic version typically includes boiled potatoes, mayonnaise, mustard, celery, pickles, and hard-boiled eggs. For a twist, you might try adding ingredients like red onion or vinegar for extra flavor. Classic Potato Salad Recipe
Ingredients:
- 5 pounds Yukon Gold or Klondike Goldust potatoes
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard (or a mix of yellow and Dijon)
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard-boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh chopped dill
- Salt and pepper to taste
Instructions:
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Prepare the Potatoes:
- Cut the potatoes into quarters and place them in a large stockpot.
- Fill the pot with cold water until it covers the potatoes by 1 inch.
- Bring to a boil over high heat. Once boiling, add 1 tablespoon of salt and cook for 13-15 minutes until fork-tender.
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Make the Dressing:
- In a medium bowl, mix the mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth.
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Combine Ingredients:
- Once the potatoes are tender, drain the water and remove any loose peels. Chop the potatoes into 1/2-inch chunks.
- Place the warm potatoes in a large bowl and gently mix in the dressing until well coated.
- Stir in the chopped eggs, celery, onions, and dill.
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Chill and Serve:
- Taste and adjust seasoning with salt and pepper as needed.
- Cover the potato salad and refrigerate for at least 4 hours (or overnight for best flavor).
Tips:
- For a creamier texture, consider using a mix of mayonnaise and sour cream.
- If you prefer a tangy flavor, add a splash of vinegar or pickle juice.
- This salad is best served cold and can be stored in an airtight container in the fridge for up to a week.
Enjoy your delicious homemade potato salad!