Introduction
Potato salad is one of those timeless comfort foods that never goes out of style. Creamy, tangy, and perfectly seasoned, this dish pairs beautifully with grilled meats, fried chicken, or holiday spreads. The secret lies in tender potatoes, crunchy vegetables, and a rich dressing that ties everything together.
Ingredients (Serves 6–8)
- 2 lbs Yukon Gold or Russet potatoes (peeled and diced)
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard (or yellow mustard)
- ½ cup celery, finely chopped
- ½ cup red onion, finely chopped
- 2 tablespoons dill pickle relish (optional for tang)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon paprika (plus extra for garnish)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook potatoes: Place diced potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender (about 10–12 minutes). Drain and let cool slightly.
- Prepare dressing: In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, pepper, and paprika.
- Mix salad: Add cooled potatoes, eggs, celery, onion, and relish to the bowl. Toss gently until everything is coated in dressing.
- Chill: Cover and refrigerate for at least 1–2 hours before serving to allow flavors to blend.
- Serve: Garnish with fresh parsley and a sprinkle of paprika.
Tips & Variations
- Swap mayonnaise with Greek yogurt for a lighter version.
- Add crispy bacon bits or shredded cheddar for extra flavor.
- Use sweet pickles instead of relish for a Southern twist.
- For more tang, mix in a little sour cream with the mayo.
Enjoy !!
