Here’s a classic, creamy Potato Salad recipe — perfect for picnics, barbecues, or as a side dish.
🥔 Classic Potato Salad
Ingredients
- 2 lbs potatoes (Yukon Gold or red), peeled or scrubbed
- 3 large eggs
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 2–3 tbsp pickle juice (optional, for tang)
- ½ cup celery, finely chopped
- ½ cup red onion, finely chopped
- Salt & pepper, to taste
- Optional: chopped fresh parsley or dill for garnish
Instructions
1️⃣ Cook potatoes and eggs
- Cut potatoes into bite-sized chunks.
- Boil potatoes in salted water until tender (10–15 minutes). Drain and let cool slightly.
- Hard-boil eggs (10–12 minutes), then peel and chop.
2️⃣ Make the dressing
- In a small bowl, mix mayonnaise, Dijon mustard, pickle juice, salt, and pepper.
3️⃣ Combine salad
- In a large bowl, combine cooked potatoes, chopped eggs, celery, and onion.
- Pour dressing over the top and gently fold to coat evenly.
4️⃣ Chill & serve
- Refrigerate at least 1 hour before serving for best flavor.
- Garnish with parsley or dill if desired.
🔥 Tips & Variations
- Add cooked bacon bits for extra flavor.
- Use Greek yogurt or sour cream for a lighter dressing.
- Swap mustard types for different tang (yellow, whole grain, or spicy brown).
- Mix in sweet pickles, chopped bell peppers, or fresh herbs for a twist.
I can also give you:
- German-style potato salad (warm, vinegar-based)
- Loaded baked potato salad
- Keto/low-carb version using cauliflower instead of potatoes
Do you want the classic creamy version or a warm German-style version?
