Best Potato Salad
A creamy and flavorful potato salad that perfectly balances texture and taste, ideal for summer picnics.
Ingredients
Main Ingredients
- 2 pounds Potatoes (Yukon Gold or red) Ideal for their creamy texture and flavor.
- 1 cup Mayonnaise Use full-fat for creaminess, Greek yogurt for a healthier option.
- 2 tablespoons Dijon Mustard Adds tanginess.
- ½ cup Green Onions, chopped For a fresh crunch.
- 1 cup Celery, diced Provides a refreshing, crispy element.
- 4 Hard-Boiled Eggs, chopped Enhances richness and protein; can substitute with avocado for a vegan option.
- to taste Salt and Pepper Essential for seasoning.
- for garnish Paprika Adds color and flavor.
Instructions
Preparation
- Wash the potatoes thoroughly and cut them into bite-sized chunks.
- Place the potatoes in a large pot of salted water, bring to a boil, and cook for 15-20 minutes until fork-tender.
- While the potatoes are boiling, whisk together the mayonnaise, Dijon mustard, salt, and pepper in a large mixing bowl.
- Once the potatoes are cooked and cooled, add them to the bowl with the dressing and gently stir to coat.
Combining Ingredients
- Incorporate the chopped green onions, diced celery, and hard-boiled eggs into the potato mixture and stir carefully.
Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a good stir, sprinkle with paprika, and enjoy!
Notes
For healthier options, swap mayonnaise with Greek yogurt or add more veggies like bell peppers or carrots.