Potato Salad Recipe

Potato Salad Recipe#

Ingredients#

  • 2 lbs potatoes (Yukon Gold or red potatoes work well)

  • 3 hard-boiled eggs, peeled and chopped

  • 1/2 cup celery, finely diced

  • 1/4 cup red onion, finely diced

  • 1/3 cup dill pickles, chopped

  • 3/4 cup mayonnaise

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon sugar

  • Salt and pepper to taste

  • Paprika (optional, for garnish)

  • Fresh dill or parsley (optional, for garnish)

Instructions#

  1. Prepare the Potatoes:

    • Wash the potatoes thoroughly and cut them into bite-sized cubes (about 3/4 inch).

    • Place the potato cubes in a large pot and cover with cold salted water.

    • Bring to a boil, then reduce heat and simmer for 10–15 minutes until tender but still firm when pierced with a fork.

    • Drain the potatoes and let them cool to room temperature.

  2. Prepare the Other Ingredients:

    • While the potatoes are cooling, hard-boil the eggs, then peel and chop them.

    • Finely dice the celery and red onion.

    • Chop the dill pickles.

  3. Make the Dressing:

    • In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar until smooth.

    • Season with salt and pepper to taste.

  4. Combine Everything:

    • In a large bowl, gently combine the cooled potatoes, chopped eggs, celery, red onion, and pickles.

    • Pour the dressing over the potato mixture and gently fold everything together until evenly coated.

  5. Garnish (Optional):

    • If you’re using paprika, sprinkle it on top for color and a subtle smoky flavor.

    • Add fresh dill or parsley for extra freshness and visual appeal.

  6. Serve:

    • Enjoy the potato salad immediately, or cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together for an even better taste.

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