Here’s a classic, creamy potato salad recipe that’s simple and delicious:
Ingredients (serves 6–8)
- 2 pounds (≈900 g) potatoes (Yukon Gold or red potatoes work best)
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2–3 celery stalks, finely chopped
- 1 small red onion, finely chopped
- 2 tablespoons sweet pickle relish (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon apple cider vinegar or lemon juice
- Fresh parsley or chives for garnish
Instructions
- Cook the potatoes
- Wash and cut potatoes into bite-sized chunks.
- Boil in salted water until tender but firm (about 10–15 minutes).
- Drain and let cool slightly.
- Cook the eggs
- Place eggs in a small pot, cover with water, and bring to a boil.
- Boil for 10 minutes, then transfer to cold water to cool.
- Peel and chop roughly.
- Prepare the dressing
- In a large bowl, mix mayonnaise, Dijon mustard, salt, pepper, and vinegar/lemon juice.
- Combine
- Add cooked potatoes, chopped eggs, celery, onion, and relish to the dressing.
- Gently toss until everything is coated.
- Chill & serve
- Refrigerate for at least 1 hour to let flavors meld.
- Garnish with parsley or chives before serving.
💡 Tips:
- For a lighter version, replace half the mayo with Greek yogurt.
- Red potatoes hold their shape better, while Yukon Gold give a creamier texture.
- Make it a day ahead for even better flavor.
If you want, I can also give a warm German-style potato salad version that’s tangy and served hot—it’s a completely different, amazing flavor profile.
Do you want me to do that too?
