One of my favourite summer side dishes is potato salad! There’s just something magical about tender potatoes in a creamy dressing! I have shared a few different potato salad recipes (see below) but this is my goto recipe, the one that I make the most. At its base, a potato salad is diced potatoes in a dressing and you can customize everything else. I like the classic combination of potatoes, hard boiled eggs, celery, onion and dill pickle for the salad and mayonnaise, mustard, vinegar, salt and pepper for the dressing. I like to make a large batch of this salad so that there are plenty of leftovers to enjoy for a few days! Speaking of which, this salad gets better the next day so I like to make it a day ahead of time and store it in the fridge overnight to let the flavours come out!
Potato Salad
The classic potato salad; tender potatoes in a creamy dressing that’s the perfect summer food!
ingredients
- 1 1/2 pounds potatoes, diced (optionally peeled)
- 3/4 cup mayonnaise
- 2 teaspoons mustard (yellow or dijon)
- 2 teaspoons apple cider vinegar (or lemon juice)
- salt and pepper to taste
- 3 hard boiled eggs, diced
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 1/3 cup dill pickle, diced
directions
- Place the potatoes in a large pot, cover with water, add a pinch of salt, bring to a boil, reduce the heat and simmer until the potatoes are just tender, about 8-10 minutes, before removing from water and letting them cool.
- Mix the mayonnaise, mustard, vinegar, salt and pepper.
- Mix everything and enjoy or let sit, covered, in the fridge for an hour or overnight!
Option: Use red, yellow, or white onions or even green onions!
Option: Replace some or all of the mayonnaise with sour cream or plain yogurt.
Option: Replace the pickle with relish.
Option: Add 1/2 teaspoon sugar.
Option: Add 1/2 teaspoon celery seeds.
Option: Add 1/2 teaspoon paprika.
Option: Add 4 strips of bacon, cooked and crumbled.
Tip: This salad tastes great just made and the flavours get better after chilling out in the fridge for a couple of hours!
Note: This recipe easily scales so feel free to double or triple the recipe!
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