Potato Salad
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4
The classic potato salad; tender potatoes in a creamy dressing that’s the perfect summer food!
ingredients
- 1 1/2 pounds potatoes, diced (optionally peeled)
- 3/4 cup mayonnaise
- 2 teaspoons mustard (yellow or dijon)
- 2 teaspoons apple cider vinegar (or lemon juice)
- salt and pepper to taste
- 3 hard boiled eggs, diced
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 1/3 cup dill pickle, diced
directions
- Place the potatoes in a large pot, cover with water, add a pinch of salt, bring to a boil, reduce the heat and simmer until the potatoes are just tender, about 8-10 minutes, before removing from water and letting them cool.
- Mix the mayonnaise, mustard, vinegar, salt and pepper.
- Mix everything and enjoy or let sit, covered, in the fridge for an hour or overnight!
Note: Pretty much any potatoes can be used for potato salad! Russet style potatoes will start to break down and lose their shape while having a creamy texture. White and Red potatoes will retain their shape well and have a solid texture. Golden/yellow potatoes are somewhere in between.
Option: Use red, yellow, or white onions or even green onions!
Option: Replace some or all of the mayonnaise with sour cream or plain yogurt.
Option: Replace the pickle with relish.
Option: Add 1/2 teaspoon sugar.
Option: Add 1/2 teaspoon celery seeds.
Option: Add 1/2 teaspoon paprika.
Option: Add 4 strips of bacon, cooked and crumbled.
Tip: This salad tastes great just made and the flavours get better after chilling out in the fridge for a couple of hours!
Note: This recipe easily scales so feel free to double or triple the recipe!
