Potato salad is a classic dish that combines tender, boiled potatoes with a creamy dressing, making it a popular choice for picnics, barbecues, and gatherings. It’s typically served cold, allowing the flavors to meld together beautifully.
Ingredients:
– 2 pounds of small potatoes, red or yellow potatoes work well
– ½ cup of mayonnaise
– ¼ cup of sour cream
– 1 tbsp of Dijon or yellow mustard
– 1 tbsp of apple cider or white vinegar
– ¼ cup of finely chopped red or yellow onion
– 2-3 hard boiled eggs, chopped
– 2 stalks of celery, finely chopped
– ¼ cup fresh dill or parsley, optional for garnish
– Salt and pepper for taste
– ½ tsp of garlic powder
Instructions:
Cook the Potatoes: Wash and peel the potatoes if desired (or leave the skin on for texture). Cut them into bite-sized cubes (about 1-inch pieces). Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender but still hold their shape. Drain the potatoes and set aside to cool completely.
Prepare the Dressing: In a medium bowl, combine mayonnaise, sour cream, mustard, vinegar, salt,
Assemble the Salad: Once the potatoes are cool, transfer them to a large mixing bowl. Add the chopped hard-boiled eggs, celery, and red onion. Pour the dressing over the potato mixture and gently fold everything together until evenly coated. Be careful not to mash the potatoes.
Chill the Salad: Cover the potato salad with plastic wrap and refrigerate for at least 1-2 hours (preferably longer) to allow the flavors to meld together. If you’re in a hurry, you can serve it immediately, but chilling it enhances the flavor.
Serve: Before serving, give the salad a final stir, then garnish with chopped dill or parsley and a light sprinkle of paprika for color. Serve chilled.
