Potato Salad Recipe
This creamy potato salad recipe is a backyard BBQ favorite made with boiled eggs, mustard, and pickles. A nostalgic side dish perfect for summer!
Ingredients
- 3 lbs Yukon gold potatoes peeled and chopped into chunks
- 1 tbsp apple cider vinegar
- 1 cup mayonnaise or a mayo/sour cream combo for extra tang
- 2 tbsp yellow mustard or dijon mustard if you want a kick
- 1/2 cup chopped celery
- 1/3 cup finely chopped red onion
- 1/4 cup sweet pickle relish or chopped dill pickles
- 4 large eggs hard boiled and chopped
- Salt and pepper to taste
- Optional: a pinch of smoked paprika for garnish
Instructions
- Boil the potatoes (15 minutes)
- Place chopped potatoes in a large pot and cover with cold water.
- Bring to a boil, add 1 tsp salt, and cook until fork-tender but not mushy. Drain and cool slightly.
- Add vinegar
- While potatoes are still warm, sprinkle with apple cider vinegar and gently toss. Let cool completely.
- Boil and chop eggs (during step 1)
- Hard-boil the eggs (about 10 minutes), peel, and chop them.
- Make the dressing (5 minutes)
- In a large bowl, mix mayonnaise, mustard, relish, celery, and onions. Season with salt and pepper.
- Combine everything
- Add cooled potatoes and chopped eggs into the bowl with the dressing. Mix gently to coat.
- Chill and serve
- Chill for at least 1 hour for best flavor. Garnish with paprika if you like.
Notes
- Start with cold water when boiling potatoes for even cooking.
- Add vinegar while warm so the potatoes absorb the tangy flavor.
- Use a large bowl to make mixing easier and less messy.
- Overcooking the potatoes makes the salad mushy.
- Not seasoning enough – always taste and adjust salt and pepper.
-
Skipping the chill time – it helps meld all the flavors beautifully.
(All above extracted from “Expert Tips and Common Mistakes to Avoid” section)