Classic creamy potato salad
Indulge in the timeless delight of Classic Creamy Potato Salad, made with perfectly cooked potatoes, rich mayonnaise dressing, tangy vinegar, hard-boiled eggs, crunchy celery, and flavorful onions. This hearty, comforting side dish is perfect for family gatherings and BBQs.
Cook time 25 min
Prep time 15 min
Ingredients:
8 potatoes1 cup mayonnaise salad dressing
3 tbsp vinegar
3 eggs
1 tsp salt
3/4 cup celery
1/2 cup onion
Classic creamy potato salad is a beloved dish that brings back memories of family picnics and summer barbecues. This version combines tender potatoes with a rich and tangy dressing, crunchy celery, and just the right amount of onion for a savory delight. It's a simple yet flavorful recipe that anyone can master.
Instructions:
- Wash and scrub the potatoes thoroughly to remove any dirt.
- Peel the potatoes if desired, or you can leave the skins on for added texture and nutrients.
- Cut the potatoes into evenly sized chunks, usually about 1 to 1.5 inches in size to ensure they cook evenly.
- Place the potato chunks into a large pot and cover them with cold water. The water should be about an inch above the potatoes.
- Add a pinch of salt to the water (optional) to flavor the potatoes as they cook.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 10-15 minutes, or until they are tender when pierced with a fork.
- Drain the potatoes in a colander and let them cool to room temperature.
- While the potatoes are cooking, place the eggs in a small saucepan and cover them with water.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit in the hot water for about 9-12 minutes.
- After the eggs are cooked, drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
- Finely chop the celery and onion. You can adjust the size of the chop according to your preference.
- In a large mixing bowl, combine the mayonnaise, vinegar, and salt. Mix well until smooth and creamy.
- Add the cooled potato chunks, chopped eggs, celery, and onion to the bowl with the dressing.
- Gently stir to combine, making sure all ingredients are evenly coated with the dressing. Be careful not to mash the potatoes while mixing.
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together.
- Serve the classic creamy potato salad chilled. Enjoy!
Tips:
- Use the right potatoes: Choose waxy potatoes like Yukon Golds or Red Potatoes for a firmer texture that holds up well in the salad.
- Cool potatoes completely: Allow the boiled potatoes to cool completely before mixing with other ingredients to prevent the salad from becoming mushy.
- Chop ingredients uniformly: Ensure that all your ingredients are chopped to a similar size for a consistent texture and a better visual appeal.
- Adjust seasoning: Taste the salad before serving and adjust the salt and vinegar to suit your personal preference.
- Refrigerate before serving: Let the salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
In conclusion, this classic creamy potato salad is a timeless recipe that is sure to be a hit at any gathering. Its creamy texture and perfect blend of flavors make it an irresistible side dish. With these simple steps, you can recreate this nostalgic favorite in your own kitchen.
Nutrition per serving
6 ServingsCalories 360kcal
Protein 9g
Carbohydrates 54g
Fiber 6g
Sugar 4.78g
Fat 12g
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