Old-Fashioned Potato Salad
🛒 What You’ll Need
- 3 lbs Yukon Gold or Russet potatoes, peeled and cubed 🥔
- 4-5 Large eggs, hard-boiled and chopped 🥚
- 1 cup Mayonnaise 🍦
- 2 tbsp Yellow mustard 🍯
- 1 tbsp White or apple cider vinegar 🍎
- 1/2 cup Sweet or dill pickle relish 🥒
- 1/2 cup Celery, finely diced 🎋
- 1/4 cup Red onion, finely chopped 🧅
- 1 tsp Sugar (optional, for balance) 🍬
- Salt & Black pepper to taste 🧂🖤
- Fresh dill or parsley for garnish 🌿
- Smoked Paprika for a beautiful dusting ✨
👩🍳 Instructions
- Boil the Potatoes: Place your cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10–15 minutes until tender but still holding their shape. You don’t want them to turn into mashed potatoes! 🥔🔥
- Prep the Mix-ins: While the potatoes cook, chop your hard-boiled eggs, celery, and red onion. 🥚🧅🔪
- The Dressing: In a small bowl, whisk together the mayo, mustard, vinegar, relish, and sugar until smooth and creamy. 🌪️🍦🍯
- The “Vinegar” Secret: Drain the potatoes. While they are still warm, sprinkle them with a little extra splash of vinegar and salt. This helps the potatoes absorb the flavor! 🥔🍎🧂
- Combine: Gently fold the dressing and the chopped egg/veggie mix into the potatoes. Stir carefully so you don’t mash the potato chunks. 🥄🌀🤤
- The Final Look: Transfer to a serving bowl. Sprinkle the top with smoked paprika and fresh dill as seen in the photo! 🌿🌶️👑✨
- Chill Out: For the best results, cover and refrigerate for at least 2–4 hours. This salad is always better the next day! ⏲️❄️😋
🔥 Pro Tips:
- The “Firmness” Secret: Rinse your cooked potatoes under cold water immediately after draining to stop the cooking process and keep them firm. 💧🧊🛡️
- Add a Kick: Love a little heat? Add a teaspoon of horseradish or a dash of hot sauce to the dressing for a modern twist! 🌶️🎯✨
