Potato salad
Potato salad is a classic side dish that is perfect for summer barbecues and picnics. It’s easy to make, versatile, and goes well with a variety of different meats and fish. Here is a basic recipe for potato salad:
Ingredients
- 2 lbs of Yukon gold potatoes peeled and cut into bite-sized pieces
- 1/2 cup of mayonnaise
- 1/4 cup of Dijon mustard
- 2 tablespoons of apple cider vinegar
- 1/4 cup of chopped fresh parsley
- 2 stalks of celery diced
- 1 small red onion diced
- 2 hard-boiled eggs diced
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes or until the potatoes are fork-tender. Drain and let cool.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, parsley, celery, red onion, hard-boiled eggs, salt, and pepper.
- Add the cooled potatoes to the bowl and toss to coat evenly with the dressing.
- Cover and refrigerate for at least 1 hour or up to 24 hours to allow the flavors to develop.
- Take out of the fridge, give it a quick stir and serve.
Notes
This recipe is a classic and easy way to enjoy Potato salad during the summer. You can use any kind of potatoes you prefer, and you can add or change ingredients to suit your taste. For instance, you can add some bacon, or green beans. You can also use different kind of herbs or spices, like dill, chives, or tarragon. You can also add some protein like chicken, or tofu. This potato salad pairs well with grilled meat, fish, or chicken, and it’s also a great option for vegetarians and vegans as well. You can also add some pickles or capers, to give it an extra tangy taste.
