Get ready to transport yourself back to those unforgettable family gatherings with Nana's legendary Potato Salad! This isn't just another side dish - it's a creamy, flavor-packed journey that will make your taste buds dance and your guests beg for the recipe. Imagine a perfect blend of tender potatoes, crisp vegetables, and a magical dressing that turns a simple dish into a culinary masterpiece. Whether you're planning a summer barbecue, a potluck, or just craving a comforting classic, this potato salad is about to become your new go-to crowd-pleaser!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- Potatoes
- Mayonnaise
- Mustard
- Onion, diced
- Celery, chopped
- Salt
- Pepper
- Hard-boiled eggs, chopped
Instructions
- Wash and scrub potatoes thoroughly, removing any dirt or blemishes.
- Cut potatoes into uniform 1-inch cubes to ensure even cooking.
- Place potato cubes in a large pot and cover with cold water, adding a pinch of salt to the water.
- Bring water to a boil over high heat, then reduce to medium and simmer for 10-15 minutes until potatoes are tender but not mushy.
- Drain potatoes in a colander and let them cool to room temperature, allowing excess moisture to evaporate.
- While potatoes are cooling, dice the onion and chop the celery into small, uniform pieces.
- Peel and chop hard-boiled eggs into small chunks.
- In a large mixing bowl, combine mayonnaise, mustard, salt, and pepper to create the dressing.
- Gently fold cooled potatoes, diced onion, chopped celery, and egg chunks into the dressing.
- Mix ingredients carefully to avoid breaking potato pieces.
- Cover and refrigerate for at least 1 hour to allow flavors to meld together.
- Taste and adjust seasoning if needed before serving.
- Serve chilled and enjoy your classic potato salad.
Tips
- Choose the right potatoes: Use waxy varieties like Yukon Gold or red potatoes that hold their shape when boiled.
- Salt your boiling water generously to enhance the potato flavor from the start.
- Cool potatoes completely before mixing to prevent the mayonnaise from breaking down.
- For extra flavor, add a splash of vinegar or pickle juice to the dressing.
- Don't overmix - gently fold ingredients to keep potato pieces intact.
- Always refrigerate for at least an hour before serving to allow flavors to develop.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Fresh herbs like chives or dill can add a bright, fresh dimension to the salad.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 110mg
