Here’s a detailed, classic potato salad recipe that’s creamy, flavorful, and easy to customize.
🥔 Ingredients (serves 4–6)
- 1 kg potatoes (best: waxy types like Yukon Gold or red potatoes)
- 3–4 large eggs
- 1/2 cup mayonnaise
- 1–2 tsp mustard (Dijon or yellow)
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2–3 tbsp pickles or relish (optional but recommended)
- 1–2 tbsp vinegar or lemon juice
- Salt, to taste
- Black pepper, to taste
- Optional: chopped parsley or green onions for garnish
Key ingredients:
- potato
- mayonnaise
- egg
- mustard
- onion
- celery
👨🍳 Step-by-step instructions
1. Cook the potatoes
- Wash and cut potatoes into medium chunks (or leave whole if small).
- Boil in salted water for 12–15 minutes until fork-tender.
- Drain and let them cool slightly (don’t overcook or they’ll turn mushy).
2. Boil the eggs
- Place eggs in cold water, bring to a boil.
- Cook for 9–10 minutes for hard-boiled eggs.
- Cool in cold water, peel, and chop.
3. Prepare the dressing
In a large bowl, mix:
- Mayonnaise
- Mustard
- Vinegar or lemon juice
- Salt and pepper
Taste and adjust—it should be creamy but slightly tangy.
4. Combine everything
- Add cooled potatoes, chopped eggs, onion, celery, and pickles into the bowl.
- Gently fold everything together (don’t mash the potatoes).
5. Chill
- Cover and refrigerate for at least 1 hour.
- This helps the flavors blend properly.
6. Serve
- Garnish with parsley or green onions.
- Serve cold or slightly chilled.
🔥 Tips for better potato salad
- Let potatoes cool just enough to hold shape but still absorb flavor.
- Add a spoon of yogurt for a lighter version.
- A pinch of paprika or black pepper on top adds extra depth.
- For extra richness, add a bit of sour cream or olive oil.
If you want, I can also give you:
- spicy Pakistani-style potato salad
- chicken potato salad
- or a no-mayo healthy version