Description
Summertime sings with this classic potato salad, bringing creamy comfort to picnic tables across America. Crisp potatoes, tangy mayo, and fresh herbs combine for a crowd-pleasing side dish you’ll crave at every backyard gathering.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) Yukon Gold potatoes, peeled and cut into cubes
- 6 hard-boiled eggs, peeled and chopped
- 3 medium dill pickles, chopped
Seasoning and Binding Ingredients:
- 1.5 cups (360 milliliters) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon pepper, or to taste
- 1 teaspoon paprika
Additional Ingredients:
- 1 small red onion, finely chopped
- 2 stalks celery, chopped
- 0.25 cup (60 milliliters) chives, chopped
Instructions
- Submerge diced potatoes in a generously sized pot filled with chilled water, incorporating a pinch of salt to enhance the preliminary boiling process.
- Escalate heat until water reaches a vigorous bubbling state, then modulate temperature to a gentle simmer, allowing potatoes to tenderize approximately 10-15 minutes until easily pierced with a fork.
- Carefully evacuate cooking liquid and permit potatoes to cool completely at ambient temperature.
- Craft a creamy dressing by whisking together mayonnaise, zesty Dijon mustard, bright lemon juice, and a sprinkle of paprika in a spacious mixing vessel.
- Introduce cooled potatoes into the dressing along with finely chopped red onion, crisp dill pickles, delicate chives, crunchy celery, and crumbled hard-boiled eggs.
- Tenderly fold ingredients using a soft spatula, ensuring each component is uniformly coated without fragmenting the potato pieces.
- Calibrate seasoning with additional salt and freshly ground black pepper according to personal preference.
- Transfer potato salad to a sealed container and refrigerate for a minimum of one hour, allowing flavors to harmonize and intensify before serving chilled.
Notes
- Ensure potatoes are cut uniformly for even cooking and consistent texture throughout the salad.
- Rinse potatoes in cold water after boiling to stop the cooking process and prevent mushiness.
- For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories and add tangy flavor.
- Make this dish ahead of time, as the flavors intensify when chilled for several hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg