Ingredients:
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2 pounds potatoes (Yukon Gold or Russet work well)
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1/2 cup mayonnaise
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1/4 cup sour cream (optional for extra creaminess)
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1 tbsp Dijon mustard
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1 tbsp white vinegar (or apple cider vinegar)
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1 tsp sugar
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Salt and pepper, to taste
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2 boiled eggs, chopped (optional but adds great flavor)
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1/2 cup celery, diced
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1/4 cup red onion, finely chopped
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1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions:
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Cook the Potatoes:
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Wash the potatoes and cut them into bite-sized chunks (about 1-inch pieces).
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Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
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Bring the water to a boil and cook the potatoes for 10-12 minutes, or until they are fork-tender but not falling apart.
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Drain the potatoes and set them aside to cool slightly.
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Prepare the Dressing:
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In a medium bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, vinegar, sugar, salt, and pepper. Taste and adjust seasoning if needed.
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Assemble the Potato Salad:
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Once the potatoes have cooled a little but are still warm, place them in a large bowl.
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Add the chopped eggs (if using), celery, and red onion to the bowl with the potatoes.
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Pour the dressing over the potatoes and gently toss until everything is well coated.
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Chill and Serve:
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Cover the potato salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
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Garnish with fresh parsley before serving if desired.
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Tips:
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For a tangy kick, you can add a bit of pickle relish or finely chopped pickles to the salad.
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You can also substitute the mayonnaise with Greek yogurt or use a mix of both for a lighter version.
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If you want extra flavor, consider adding a little paprika or mustard powder to the dressing.
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You can also mix in some bacon bits or crumbled bacon for a savory twist.
This classic potato salad is creamy, tangy, and comforting. It’s perfect for any occasion! Would you like any variations or ideas on how to serve it with other dishes?