Classic Creamy Potato Salad Recipe
This recipe is a delicious and easy-to-make potato salad perfect for picnics, barbecues, or a potluck dish.
Ingredients:
- 5 pounds red potatoes (about 8 medium), cubed
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon celery seed
- 1/4 teaspoon dried dill
- 1/4 teaspoon black pepper
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 2 hard-boiled eggs, chopped (optional)
- Salt to taste
Cooking Guide:
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Cook the Potatoes: In a large pot, add potatoes and enough water to cover them by an inch. Bring to a boil over high heat. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and transfer them to a large bowl. Let cool slightly, about 15 minutes.
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Prepare the Dressing: While the potatoes are cooling, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, celery seed, dill, and black pepper in a medium bowl.
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Assemble the Salad: Add the cooled potatoes, celery, red onion, and hard-boiled eggs (if using) to the dressing mixture. Gently fold everything together until well combined. Season with salt to taste.
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Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 2 hours, or up to overnight, to allow the flavors to develop. Serve chilled.
Tips:
- Potato Selection: Waxy potatoes like red potatoes or fingerling potatoes work best for potato salad as they hold their shape well and don’t get mushy.
- Don’t Overcook the Potatoes: Overcooked potatoes will become mushy and break apart when mixed with the dressing.
- Cool Completely: Make sure the potatoes are cool before adding them to the dressing to prevent the mayonnaise from getting greasy.
- Adjust for Taste: Feel free to adjust the amount of mayonnaise, Dijon mustard, and vinegar to your preference. You can also add other ingredients like chopped fresh herbs, chopped pickles, or crumbled bacon.
- Leftovers: Potato salad can be stored in the refrigerator for up to 3 days.
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