Here is a classic, crowd-pleasing potato salad recipe with a creamy, well-balanced dressing.
Ingredients
For the Salad:
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Potato Base: 3 lbs (1.35 kg) Yukon Gold or Red potatoes, scrubbed and cut into $3/4$-inch cubes
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Aromatics & Crunch: 3 stalks celery (finely diced), $1/2$ medium red onion (finely diced), 4 hard-boiled eggs (chopped)
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Pickle Element: $1/2$ cup dill pickles or sweet pickle relish (diced), plus 2 tbsp pickle juice
For the Dressing:
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Creamy Base: 1 cup mayonnaise, $1/4$ cup sour cream (or plain Greek yogurt)
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Zest & Spice: 1 tbsp Dijon mustard, 1 tbsp yellow mustard, 1 tsp garlic powder, $1/2$ tsp smoked paprika
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Seasoning: Salt and freshly cracked black pepper to taste
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Fresh Herbs: $1/4$ cup fresh dill or flat-leaf parsley (finely chopped)
Instructions
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Boil the Potatoes: Place cubed potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until fork-tender (about 10–12 minutes).
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Season while Warm: Drain potatoes thoroughly. While still warm, transfer them to a large bowl and drizzle with 2 tablespoons of pickle juice. Let sit for 10 minutes to absorb the flavor.
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Whisk the Dressing: In a separate medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, yellow mustard, garlic powder, smoked paprika, salt, pepper, and fresh herbs until smooth.
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Combine: Add the diced celery, red onion, hard-boiled eggs, and pickles to the potatoes. Pour the dressing over the top and gently fold everything together until well coated.
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Chill and Serve: Cover and refrigerate for at least 1–2 hours before serving to allow the flavors to meld together. Garnish with a sprinkle of smoked paprika and extra fresh dill before serving.
Author: swoosh0018
"Im Swoosh. Seeking the extraordinary in every corner & Exploring South Africa in Style" Football,Sports,Lifestyle,Food & Travel
