potato salad

Here’s a classic and easy potato salad recipe:

Classic Potato Salad Recipe

Ingredients:

• 2 pounds potatoes (Yukon Gold or Russet work well)
• 1/2 cup mayonnaise
• 2 tbsp mustard (yellow or Dijon, depending on your preference)
• 1 tbsp apple cider vinegar
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion (or green onion)
• 1/4 cup chopped dill pickles or relish (optional)
• Salt and pepper, to taste
• 1-2 boiled eggs, chopped (optional, for a creamy texture)
• Paprika, for garnish (optional)

Instructions:

1. Cook the Potatoes:

   • Peel the potatoes (optional) and cut them into chunks (about 1-2 inches each).
   • Place the potatoes in a large pot and cover with cold water.
   • Bring to a boil and cook for about 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them.
   • Drain the potatoes and let them cool slightly before cutting them into smaller pieces (if you haven’t done so already).

2. Prepare the Dressing:

   • In a small bowl, mix together the mayonnaise, mustard, apple cider vinegar, salt, and pepper.
   • Taste and adjust the seasoning if needed. If you like a tangier dressing, add a bit more vinegar or mustard.

3. Assemble the Salad:

   • Once the potatoes have cooled a bit, place them in a large bowl.
   • Add the chopped celery, onion, and pickles or relish (if using).
   • Pour the dressing over the potatoes and gently mix until well combined.

4. Optional Add-ins:

   • If you’re using boiled eggs, chop them and fold them in with the rest of the ingredients.

5. Chill and Serve:

   • Cover the potato salad and refrigerate for at least 1-2 hours (or overnight) to allow the flavors to meld together.
   • Before serving, sprinkle with a little paprika for color, if desired.

Enjoy your creamy and delicious potato salad! Let me know if you want to try different variations!