Here’s a classic, creamy Potato Salad recipe—perfect for picnics, BBQs, or family meals 🥔🥚🥗
Classic Potato Salad
Ingredients (serves 6–8)
- 2 lbs potatoes (Yukon Gold or red potatoes), peeled or unpeeled, cut into chunks
- 3 large eggs
- 1 cup mayonnaise
- 2 tsp yellow mustard
- 1 small onion, finely diced
- 2–3 stalks celery, diced
- 2–3 tbsp sweet pickle relish (optional)
- Salt & pepper, to taste
- Paprika, for garnish
- Optional: chopped fresh parsley or chives
Instructions
- Cook potatoes
- Boil potatoes in salted water until tender, about 12–15 minutes. Drain and let cool slightly.
- Cook eggs
- Hard boil eggs (10–12 minutes). Cool in ice water, peel, and chop.
- Combine ingredients
- In a large bowl, mix mayonnaise, mustard, onion, celery, and relish (if using).
- Add potatoes and chopped eggs. Gently stir to combine.
- Season
- Add salt and pepper to taste.
- Chill
- Refrigerate at least 1–2 hours before serving for best flavor.
- Serve
- Garnish with paprika and fresh herbs, if desired.
Tips & Variations
- Creamier salad: Add a little sour cream or plain Greek yogurt
- Tangy twist: Use Dijon mustard or a splash of vinegar
- Bacon & cheddar: Fold in cooked bacon bits and shredded cheddar
- Dill pickles: Swap sweet relish for dill for a sharper flavor
If you want, I can give a no-mayo version, a make-ahead overnight version, or a warm German-style potato salad.
Do you want me to do one of those?
