Description
Potato salad perfection blends creamy textures with zesty flavors, creating a timeless summer side dish. Crisp vegetables, tangy dressing, and perfectly boiled potatoes combine in a crowd-pleasing classic you’ll crave at every backyard gathering.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) potatoes
- 6 hard boiled eggs
- 2 stalks celery
- 1 small red onion
- 3 medium dill pickles
Sauce and Dressing Ingredients:
- 1.5 cups (360 milliliters) mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
Seasoning Ingredients:
- 1.5 teaspoons salt
- 1 teaspoon paprika
- 0.25 teaspoon pepper
- 0.25 cup (4 tablespoons) chives
Instructions
- Submerge whole potatoes in salted water and simmer for 15-20 minutes until fork-tender, ensuring they maintain structural integrity without becoming mushy.
- Drain potatoes immediately and spread on a cooling rack, allowing steam to escape and preventing waterlogging, then cool to room temperature.
- Whisk mayonnaise, dijon mustard, and lemon juice in a spacious mixing vessel, creating a creamy, tangy base with balanced acidity.
- Season the dressing with paprika, salt, and freshly ground black pepper, whisking until smoothly incorporated.
- Dice cooled potatoes into uniform bite-sized cubes, maintaining consistent texture throughout the salad.
- Finely mince red onion, chop dill pickles, slice celery, and roughly chop hard-boiled eggs into precise pieces.
- Gently fold prepared vegetables and eggs into the creamy dressing, ensuring delicate coating without breaking potato chunks.
- Sprinkle fresh chives across the surface for a vibrant garnish and subtle onion undertone.
- Refrigerate salad for minimum 60 minutes, allowing flavors to meld and develop deeper complexity before serving chilled.
Notes
- Ensure potatoes are cooked until just tender to prevent mushiness, avoiding overcooking which leads to a watery texture.
- Chill potatoes completely before mixing to help them absorb dressing without breaking apart and maintain firm structure.
- For a lighter version, substitute half the mayonnaise with Greek yogurt, reducing calories while maintaining creamy consistency.
- Consider making this salad a day ahead, as flavors develop and intensify when allowed to marinate overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 155 mg