Classic Potato Salad - Perfect for BBQs and Picnics
Potato salad is a classic and comforting dish that brings together tender potatoes, crunchy vegetables, and a creamy dressing. It’s the perfect side dish for any meal and a staple at picnics, barbecues, and family gatherings. This recipe is simple yet flavorful, with just the right balance of textures and tastes. Whether you’re new to cooking or a seasoned pro, this potato salad will be a hit with everyone at the table.
Ingredients
- 6 medium-sized potatoes (Yukon Gold or Russet)
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, chopped
- 1/4 cup sweet pickle relish
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Paprika for garnish
Directions
Prepare the Potatoes. Start by peeling the potatoes and cutting them into bite-sized cubes. Place the cubes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium heat. Cook for about 10-15 minutes until the potatoes are tender but not falling apart.
Drain and Cool. Once the potatoes are cooked, drain them in a colander and let them cool completely. This step is crucial to prevent the potatoes from becoming mushy when mixed with the dressing.
Prepare the Dressing. In a large mixing bowl, combine the mayonnaise, Dijon mustard, and sweet pickle relish. Mix well to create a smooth, creamy dressing.
Add Vegetables and Eggs. To the dressing, add the chopped red onion, celery, and hard-boiled eggs. Stir until everything is evenly coated with the dressing.
Combine Potatoes and Dressing. Gently fold the cooled potatoes into the dressing mixture. Be careful not to mash the potatoes. Stir until all the ingredients are well combined.
Season and Garnish. Season the salad with salt and pepper to taste. Transfer the potato salad to a serving bowl and sprinkle with chopped parsley and a light dusting of paprika for a pop of color.
Chill Before Serving. For the best flavor, cover the potato salad and refrigerate it for at least 1 hour before serving. This allows the flavors to meld together beautifully.
Recipe tips
Yukon Gold potatoes are ideal for this recipe because they hold their shape well after cooking. If you prefer a creamier texture, try using Russet potatoes. Make sure the potatoes are completely cooled before mixing with the dressing to avoid a mushy texture. For extra crunch, you can add chopped pickles or a handful of diced bell peppers. Potato salad tastes even better the next day, so feel free to prepare it in advance.
Nutrition Facts (per serving)
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