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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:
- 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.
- 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.
- 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.
- 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.
- Chill the Salad:
- Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- 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