Description
Classic Potato Salad
Ingredients
6 medium potatoes, peeled and cubed
4 hard-boiled eggs, sliced
1/2 cup mayonnaise
1 tbsp mustard (yellow or Dijon)
1/4 cup dill pickle relish (optional)
1/2 small onion, finely diced
Salt and pepper to taste
Directions
Cook the Potatoes: Boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain and let cool completely.
Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, mustard, and pickle relish (if using). Add salt and pepper to taste.
Combine: Gently fold the cooled potatoes and diced onion into the dressing, ensuring all pieces are evenly coated.
Add Eggs: Top the salad with slices of hard-boiled eggs. Sprinkle additional salt, pepper, or paprika for garnish if desired.
Chill & Serve: Refrigerate for at least 1 hour before serving to allow flavors to meld.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes + chilling time
Servings: 6
Calories: 200 kcal per serving
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Step-by-Step Guide
1. Prepare the Potatoes: Peel 6 medium potatoes and cut them into uniform 3/4-inch cubes. This ensures even cooking. Add them to a pot of cold, generously salted water. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes or until just fork-tender. Overcooking leads to mushy salad.
2. Cool the Potatoes: Drain the potatoes immediately in a colander. Spread them out on a baking sheet or large plate to allow steam to escape and cool completely. This crucial step prevents a watery dressing.
3. Make the Dressing: While potatoes cool, hard-boil 4 eggs. Once cooled and peeled, slice them. In your serving bowl, combine 1/2 cup mayonnaise, 1 tablespoon mustard, 1/4 cup dill pickle relish (for tang), and the finely diced 1/2 small onion. Season with salt and pepper. Whisk until smooth.
4. Assemble with Care: Add the completely cooled potatoes to the dressing. Using a large spatula, fold gently until evenly coated. Avoid vigorous stirring.
5. Final Touches & Chill: Arrange the sliced hard-boiled eggs on top. Cover and refrigerate for a minimum of 1 hour, ideally 2-3 hours, to let the flavors develop.
Serving Suggestions
This versatile salad is a cornerstone of casual dining. Serve it as the perfect side at summer barbecues with grilled burgers and hot dogs. It’s essential for picnics and potlucks—transport it in a cooler. For a hearty lunch, serve it alongside a simple sandwich or on a bed of crisp lettuce. Garnish with a sprinkle of paprika, fresh chopped chives, or dill just before serving for color and freshness.
How-to Summary
Cube and boil potatoes until tender, then cool completely. Whisk mayo, mustard, relish, and onion for the dressing. Gently fold in cooled potatoes. Top with sliced hard-boiled eggs. Chill for at least one hour before serving to meld flavors.
Frequently Asked Questions
Can I make potato salad ahead of time? Absolutely. Making it a day ahead allows flavors to deepen. Add egg garnish just before serving.
What’s the best potato type to use? Waxy potatoes like Yukon Gold or red potatoes hold their shape best. Starchy potatoes like Russets can become too soft.
How long does it last in the fridge? Stored in an airtight container, it keeps for 3-4 days. Do not leave it unrefrigerated for more than 2 hours.
Can I use Greek yogurt instead of mayonnaise? Yes, for a lighter version, substitute half or all of the mayo with plain Greek yogurt. The tang will be different but delicious.
My salad turned out watery. What happened? The potatoes were likely not cooled completely before mixing, or they were overcooked. Ensure potatoes are cool and dry.
Common Mistakes to Avoid
- Adding warm potatoes to the dressing, which causes wilting and separation.
- Over-stirring the mixture after adding the potatoes, which breaks them down.
- Underseasoning. Potatoes need ample salt. Taste and adjust after chilling.
- Skipping the chilling time. This step is non-negotiable for flavor fusion.
- Using an overly sharp knife to mix, which can cut and mash the potato cubes.
Conclusion
Mastering this classic potato salad is about technique: perfectly cooked potatoes, a balanced creamy dressing, and patience during the chilling process. By following this enhanced guide and avoiding common pitfalls, you’ll create a reliably delicious side dish that earns its place at every gathering. Its simplicity, make-ahead convenience, and crowd-pleasing flavor truly make it a timeless recipe.