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RECIPES

Classic Potato Salad

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Classic Potato Salad

 

Ingredients:

  • 2 pounds of potatoes (Yukon Gold or Russet), peeled and cubed
  • 4 large eggs
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup chopped pickles or pickle relish
  • 1 small onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Paprika for garnish (optional)

Instructions:

  1. Cook the Potatoes:
    • Place the peeled and cubed potatoes in a large pot. Cover with cold water and add a pinch of salt.
    • Bring to a boil over medium-high heat, then reduce the heat to medium and cook until the potatoes are tender, about 10-15 minutes. Drain and let cool.
  2. Cook the Eggs:
    • Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes.
    • Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them, reserving a few slices for garnish.
  3. Prepare the Dressing:
    • In a large bowl, mix the mayonnaise, mustard, chopped pickles or relish, chopped onion, chopped celery, apple cider vinegar, and sugar. Stir until well combined.
  4. Combine Ingredients:
    • Add the cooled potatoes and chopped eggs to the dressing. Gently fold the ingredients together until well coated. Season with salt and pepper to taste.
  5. Chill the Salad:
    • Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  6. Garnish and Serve:
    • Before serving, top with reserved egg slices and a sprinkle of black pepper. For an extra touch, add a dash of paprika.

Enjoy your delicious and classic potato salad

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