Potato Salad
Master the best potato salad that features creamy potatoes mixed with a tangy dressing, crunchy vegetables, and hard-boiled eggs, perfect for barbecues and potlucks.
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or red) Ideal for their creamy texture
- 1 cup mayonnaise Greek yogurt can be a healthier substitute
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar Adds a tangy kick
- 1 teaspoon garlic powder
- 1 cup celery, diced For crunch
- 1 cup red onion, finely chopped For sweetness and color
- 3 hard-boiled eggs, chopped Adds protein
- Salt and black pepper To taste
- Fresh dill or parsley For garnish, optional
Instructions
Preparation
- Wash the potatoes thoroughly. Peel if preferred, but leaving the skins on adds extra flavor and nutrients.
- Cut the potatoes into evenly sized cubes and place them in a pot of salted water.
- Bring to a boil and cook for 15-20 minutes until tender but firm.
- While potatoes are cooking, bring another pot of water to a boil and gently add the eggs.
- Let the eggs simmer for about 10-12 minutes, then place in ice water to cool.
Mixing
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Whisk until smooth.
- Once the potatoes are drained and cooled, add to the dressing mixture.
- Fold in the diced celery, red onion, and chopped hard-boiled eggs carefully to avoid breaking the potatoes.
Chilling
- Let the salad chill in the fridge for at least 30 minutes before serving.
- Before serving, sprinkle with fresh dill or parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Prepare ingredients in advance for easier assembly.