When it comes to versatile side dishes, nothing beats a classic potato salad. Its creamy texture, balanced flavors, and simplicity make it a staple at family gatherings, picnics, and barbecues. This recipe offers the perfect blend of tangy mustard, crunchy celery, and smooth potatoes, all tied together with a luscious dressing. Whether you’re hosting a dinner or attending a potluck, this potato salad will surely be the star of the table. Plus, it’s easy to prepare in advance, saving you time on busy days.
Ingredients
- 1.5 kg (3 lbs) potatoes, peeled and cubed
- 4 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 1/2 cup sour cream (optional for extra creaminess)
- 1/4 cup yellow mustard
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion or green onions
- 2 tablespoons sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for garnish)
- Fresh parsley (optional for garnish)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cooling Time: 20 minutes
- Total Time: 55 minutes
Instructions
1. Cook the Potatoes
Start by placing the cubed potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil, then reduce the heat and let the potatoes simmer for 10–12 minutes. Test for doneness by piercing a potato cube with a fork—it should be tender but not falling apart. Once cooked, drain the potatoes and spread them on a tray to cool for about 20 minutes.
2. Prepare the Hard-Boiled Eggs
While the potatoes cool, boil the eggs. Place them in a small pot, cover with water, and bring to a boil. After 10 minutes of boiling, remove the eggs, place them in cold water, and peel them once cooled. Chop the eggs into small pieces and set aside.
3. Make the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream (if using), yellow mustard, sweet pickle relish, salt, and black pepper. Mix until smooth and creamy. Adjust the seasoning to taste if needed.
4. Assemble the Salad
In a large bowl, combine the cooled potatoes, chopped eggs, celery, and onion. Pour the dressing over the mixture and gently toss to coat everything evenly. Be careful not to mash the potatoes to retain a chunky texture.
5. Add Finishing Touches
Transfer the potato salad to a serving dish. Sprinkle paprika over the top for color and garnish with fresh parsley if desired. Cover and refrigerate for at least one hour to allow the flavors to meld.
Tips for Perfect Potato Salad
- Choose the Right Potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape better and provide a creamy texture.
- Cool Potatoes Properly: Cooling the potatoes before adding the dressing prevents them from breaking down and keeps the salad light.
- Customizable Add-Ins: You can add crispy bacon, shredded carrots, or even diced pickles for extra flavor.
Serving Suggestions
Serve this creamy potato salad alongside grilled meats, sandwiches, or fried chicken. It’s also a fantastic accompaniment to seafood dishes or vegetarian spreads. This salad pairs beautifully with lemonade or iced tea for a refreshing summer meal.
This creamy potato salad is a timeless dish that brings comfort and joy to every table. With its simple preparation and crowd-pleasing flavors, it’s a recipe you’ll want to keep in your culinary repertoire. Whether it’s a summer barbecue or a cozy winter dinner, this potato salad is a versatile side that complements any meal. Try it today and watch it become a family favorite!