Potato Salad Recipe

I just whipped up this potato salad with tender chunks of Yukon Gold potatoes, hard boiled eggs, and a tangy mix of mayo, mustard, and vinegar that honestly turned a basic meal into something pretty epic.

I think my potato salad is not only tasty but also offers protein from eggs and carbs from potatoes. I like how mayo, dijon mustard and white wine vinegar create a tangy dressing while diced celery and red onion add crunch.

A bit of fresh dill makes it extra flavorful.

Ingredients

• Potatoes: They are a great source of carbohydrates and fiber that adds heartiness to the salad while giving it a light, starchy texture.
• Eggs: They offer protein and essential vitamins.

  They also bring a rich flavor, making the salad more filling and satisfying.
• Mayonnaise: This brings a creamy texture that balances out the tang of mustard and vinegar, even though its high fat content can be a bit much for some folks.
• Celery and Red Onion: They contribute a crunch and subtle bite while providing vitamins and a bit of extra fiber in each spoonful.

Ingredient Quantities

• 3 lbs of potatoes (Yukon Gold or red potatoes work best)
• 4 large eggs, hard boiled and chopped
• 1 cup of mayonnaise
• 2 tablespoons of Dijon mustard
• 1/2 cup of diced celery
• 1/4 cup of finely chopped red onion
• 2 tablespoons of white wine vinegar
• Salt to taste
• Pepper to taste
• Optional: a bit of chopped fresh dill or parsley for extra flavor

How to Make this

1. Wash the potatoes well and cut them into bite-sized chunks. Place them in a large pot and cover with water and a pinch of salt then bring to a boil.

2. While the potatoes are cooking, put the eggs in a small pot, cover them with water and let them boil for about 10 minutes.

3. Once the eggs are done, drain the water and rinse them with cold water so they cool down fast then peel and chop them roughly.

4. In a big bowl, mix together the mayonnaise, Dijon mustard and white wine vinegar with a little salt and pepper.

5. Stir in the diced celery and chopped red onion into your dressing mixture.

6. Add the chopped eggs to the bowl and give it a good gentle stir.

7. Once the potatoes are fork tender and have cooled a bit, add them to the bowl with your dressing and mix everything together carefully so nothing gets mashed too much.

8. If you like, add a bit of chopped fresh dill or parsley to boost the flavour.

9. Cover the bowl and let it chill in the fridge for at least one hour so the flavours can blend nicely.

10. Give the salad a final stir before serving and adjust the salt and pepper if needed. Enjoy!

Equipment Needed

1. Large pot for boiling the potatoes
2. Small pot for boiling the eggs
3. Colander to drain and rinse the potatoes and eggs
4. Cutting board for chopping the potatoes, eggs, celery, and red onion
5. Chef’s knife to cut and dice the ingredients
6. Large mixing bowl to combine the dressing and salad ingredients
7. Measuring cups and spoons for the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper
8. Stirring spoon or spatula for mixing the salad
9. Refrigerator to chill the salad after preparation

FAQ

• Q: Which potatoes work best for this salad?
  A: Yukon Gold or red potatoes are the way to go since they hold up well without getting mushy.
• Q: Can I adjust the mayo amount?
  A: Yeah, for sure! If you prefer less creaminess, feel free to reduce the mayo to suit your taste.
• Q: How do I know when the potatoes are done?
  A: Boil them until they’re fork tender, which usually takes about 15 to 20 minutes depending on the size of your pieces.
• Q: Can I make the salad ahead of time?
  A: Absolutely. You can prep it a day ahead, but give it a good stir before serving since the mayo might separate a little.
• Q: Any tips for perfecting the texture?
  A: Make sure all your chopped ingredients are roughly the same size so every bite has a bit of everything, and try not to over mix it or youll get a mushy salad.

Potato Salad Recipe Substitutions and Variations

• If you can’t get Yukon Gold or red potatoes, try baby potatoes instead – they give a similar texture after boiling
• Instead of mayonnaise, you might use Greek yogurt for a lighter, tangier kick
• In case Dijon mustard is hard to find, yellow mustard is a solid alternative even though it’s a bit less zesty
• White wine vinegar can be swapped with apple cider vinegar if you don’t have it available
• If you’re not a fan of celery, finely diced cucumbers can work as a refreshing crunch replacement

Pro Tips

1. Make sure you chop the potatoes into similar sized chunks cuz that helps them cook evenly and not end up mushy in some parts and hard in others.
2. When boiling the eggs, be careful not to overcook them, or they might get that green ring around the yolk that kinda ruins the flavor.
3. Mix the dressing ingredients in a large bowl before adding the veggies so that the flavors all blend nicely, and dont mix too hard when you combine the potatoes or they might break apart.
4. Chill the salad for at least an hour and stir it again right before serving so that the flavors have time to merge and you get a better overall taste.

Hope these tips help you nail the recipe!