Introduction
Welcome to summer picnics, family gatherings, and lively barbecues! This creamy potato salad is the quintessential side dish that brings everyone together. Its rich and tangy dressing hugs tender baby potatoes, while the crispness of celery and the savory delight of hard-boiled eggs add fabulous textures and flavors. With every bite, you’ll experience a perfect balance of creaminess and crunch, making it an irresistible companion to any meal.
Ingredients
- 2 pounds of baby potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped pickles or relish
- 4 hard-boiled eggs, chopped
- Fresh parsley for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes (includes chilling time)
Yield: 8 servings
Directions and Instructions
- Begin by washing the baby potatoes thoroughly under cold water to remove any dirt. Transfer them to a large pot.
- Cover the potatoes with water—about an inch above the potatoes—sprinkling in a pinch of salt for flavor.
- Bring the water to a rolling boil. Once boiling, reduce the heat and let the potatoes simmer until tender, approximately 15-20 minutes.
- After the potatoes are cooked through, drain them in a colander and allow them to cool until they can be handled comfortably.
- Once cooled, cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and creamy.
- Gently pour the dressing over the cut potatoes, tossing them carefully to ensure every chunk is coated.
- Add the finely chopped red onion, celery, pickles or relish, and the chopped hard-boiled eggs to the potato mixture. Fold these ingredients in gently to combine without mashing the potatoes.
- Taste your salad and adjust the seasoning if needed, adding a pinch more salt or pepper as desired.
- Cover the bowl with plastic wrap and place it in the refrigerator. Allow the flavors to meld and the salad to chill for at least 2 hours.
- Before serving, sprinkle the salad with freshly chopped parsley for a vibrant finishing touch.
Notes or Tips
For the best-tasting potato salad, consider making it a day in advance. This allows the flavors to deepen and meld beautifully. Additionally, you can customize your salad by adding diced bell peppers or even crispy bacon for an extra punch of flavor!
Cooking Techniques
Cooking the potatoes until just tender is key; overcooking can lead to a mushy salad. A gentle hand is required when folding in the other ingredients to keep those lovely potato pieces intact. Homemade mayonnaise can elevate this dish even more, giving it a personal touch!
FAQ
Can I use other types of potatoes? Absolutely! While baby potatoes are fantastic for their tenderness, you can use red or Yukon gold potatoes for a different texture.
How long does potato salad keep in the fridge? Properly stored in an airtight container, your creamy potato salad should last about 3 to 5 days in the refrigerator.
Conclusion
This creamy potato salad is more than just a side dish; it’s a celebration of flavors that’s sure to delight at your next gathering. With its creamy texture, crispy bites, and the comforting taste of hard-boiled eggs, it’s bound to become a family favorite. So, roll up your sleeves and give this recipe a try—your taste buds will thank you!