Here’s a classic, creamy potato salad recipe that’s easy and perfect for any meal:
Ingredients (serves 6–8)
- 2 lbs potatoes (Yukon Gold or red potatoes work best), peeled and cubed
- 3–4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tsp mustard (yellow or Dijon)
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion (optional)
- 1–2 tbsp sweet pickle relish (optional)
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the potatoes:
- Boil cubed potatoes in salted water until tender (about 10–15 minutes). Drain and let cool slightly.
- Mix the dressing:
- In a large bowl, combine mayonnaise, mustard, celery, onion, and relish. Season with salt and pepper.
- Combine:
- Gently fold the cooked potatoes and chopped eggs into the dressing until evenly coated.
- Chill:
- Cover and refrigerate at least 1–2 hours before serving to let the flavors meld.
- Serve:
- Sprinkle paprika on top before serving for a classic touch.
💡 Tips:
- For extra tang, add 1–2 tsp vinegar or a squeeze of lemon juice to the dressing.
- You can also add bacon bits, chopped green onions, or shredded cheese for variations.
If you want, I can give a super quick 10-minute potato salad version that doesn’t require waiting for potatoes to cool—perfect for last-minute gatherings. Do you want me to do that?
