Introduction
There’s nothing quite like a classic creamy potato salad to bring warmth and comfort to your gatherings and barbecues. With its rich, tangy dressing and delightful crunch from fresh vegetables, this dish is sure to be a crowd-pleaser. Perfect as a side during summer picnics or as a hearty addition to any meal, our creamy potato salad is straightforward to prepare and always delicious. Let’s dive into making this mouthwatering dish!
Ingredients
- 2 pounds small potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup finely chopped celery
- 1/2 cup diced red onion
- 1/2 cup chopped pickles or sweet relish
- 3 hard-boiled eggs, chopped
- Fresh parsley for garnish (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yield: 6 servings
Directions and Instructions
- Start by washing and scrubbing the small potatoes thoroughly. If you’re using larger potatoes, cut them into halves or quarters for even cooking.
- Place the potatoes in a large pot and cover them with water. Add a pinch of salt to enhance the flavor. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat and let the potatoes simmer gently for about 15-20 minutes, until they are tender yet firm—avoid cooking them until they’re mushy. Drain the potatoes and set aside to cool.
- In a spacious mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, celery seed, garlic powder, onion powder, and a sprinkle of salt and pepper to taste. Stir until everything is nicely blended together to create a creamy dressing.
- When the potatoes have cooled to a comfortable temperature, cut them into bite-sized pieces and add them to the bowl with the dressing.
- Next, fold in the delightful crunch of chopped celery, diced red onion, tangy chopped pickles or relish, and creamy chopped hard-boiled eggs.
- Gently mix all the ingredients until every piece is well coated with the dressing, creating that signature creamy texture.
- Give it a taste and adjust the seasoning with additional salt and pepper if needed. Then, cover the bowl and refrigerate for at least 1 hour. This allows the flavors to meld beautifully.
- When you’re ready to serve, garnish with fresh parsley for a pop of color and a hint of herbaceous brightness!
Notes or Tips
For a hint of sweetness, feel free to use sweet pickle relish instead of chopped pickles. If you’re looking for a lighter version, you can substitute half of the mayonnaise with Greek yogurt for a tangy twist while keeping it creamy. Be sure to refrigerate the salad for a bit longer if you can, as this will deepen the flavors even further!
Cooking Techniques
The key to perfect potato salad lies in the cooking of the potatoes. Ensure they are cooked until just tender, which will prevent them from falling apart in the salad. After draining, let them cool for a short while, as this will help them absorb the flavors of the dressing without becoming too mushy.
FAQ
Can I make potato salad ahead of time?
Absolutely! In fact, making it ahead of time enhances the flavors. This salad can be prepared a day in advance and kept in the refrigerator.
What type of potatoes is best for potato salad?
Waxy potatoes like red or new potatoes hold their shape well and are perfect for potato salad, but feel free to use your favorite variety!
Conclusion
This creamy potato salad is a nostalgic dish that brings back memories of family gatherings and sunny picnics. With its satisfying bite and a blend of flavors, it’s sure to be a hit at your next meal. Whether served alongside grilled meats or on its own as a stand-out side, this potato salad is filled with love and comfort in every creamy bite. Enjoy!