Potato Salad
A creamy, delicious, and classic potato salad that's perfect for picnics and gatherings, bringing together simple ingredients for a comforting side dish.
Ingredients
Main Ingredients
- 2 pounds 6 medium potatoes, cut into bite-size chunks Use Yukon Gold or red potatoes for a creamier texture.
- 1.5 cups mayo Adjust quantity based on preference for creaminess.
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 0.25 teaspoon pepper
- 1 cup 2 stalks celery, chopped For extra crunch, consider adding diced pickles or bell peppers.
- 0.5 cup 1 medium onion, chopped
- 4 hard-cooked eggs, chopped
Instructions
Cooking
- Place the potatoes in a large pan, cover them with water, and boil for about 10 minutes until tender. After boiling, drain the potatoes.
Mixing
- In a large bowl, mix the mayo, vinegar, mustard, salt, and pepper to create the dressing.
- Add the cooked potatoes, celery, onion, and eggs to the dressing. Gently toss everything together to combine.
Refrigerating
- Cover the salad and refrigerate for at least 4 hours to allow the flavors to meld together beautifully.
Notes
Serve cold straight from the refrigerator. Garnish with paprika or chopped parsley for extra flavor. Keep your potato salad in an airtight container in the refrigerator; it can last for 3 to 5 days. Make sure to check for freshness before serving again.