Classic Creamy Potato Salad
Classic Creamy Potato Salad is a timeless favorite ideal for barbecues, picnics, and family gatherings. Combining tender potatoes and crisp celery, this dish features a rich mayonnaise-mustard dressing that offers comfort and satisfaction. The potatoes are boiled until tender but firm, then mixed with finely chopped onions, crunchy celery, and boiled eggs, all topped with a creamy dressing made of mayonnaise, mustard, olive oil, and sour cream. This easy-to-follow, flavorful potato salad is perfect for sharing and can be served chilled as a delightful side dish.
This classic creamy potato salad is a timeless favorite at barbecues, picnics, and family gatherings. With tender potatoes, crisp celery, and a rich mayonnaise-mustard dressing, it's a comforting and satisfying dish. Follow these simple steps to make a delightful potato salad that's perfect for sharing.
Ingredients
🥔 4 medium potatoes, peeled and diced
🧂 Salt to taste
🧅 1 medium onion, chopped
❄️ Ice
🥒 2 celery stalks, diced
🥚 2 boiled eggs, peeled and chopped
🥄 3 tablespoons mayonnaise
🥄 1 tablespoon mustard
🥄 2 tablespoons olive oil
🥄 2 tablespoons sour cream
Instructions
1- Prepare the Potatoes:
- Begin by peeling and dicing the potatoes into large chunks. Rinse them under running water to remove excess starch.
- Place the diced potatoes in a pot and cover with water. Add a pinch of salt.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat slightly and cook for about 10 minutes. Check for doneness by inserting a fork; the potatoes should be tender but still hold their shape.
- Drain the potatoes and set them aside to cool.
2- Prepare the Onion:
- Chop the onion finely. To mellow the raw onion taste, place the chopped onion in a bowl with ice and cover with cold water. Let it soak for a few minutes, then drain well.
3- Mix the Salad:
- In a large mixing bowl, combine the cooled potatoes, drained onions, diced celery, and chopped boiled eggs.
- Drizzle with olive oil and sprinkle with salt to taste.
- Add the mayonnaise, mustard, and sour cream. Gently mix all ingredients until well combined and the dressing evenly coats the potatoes.
4- Adjust and Serve:
- Taste and adjust the seasoning if needed, adding more salt or mustard to your preference.
- Refrigerate the potato salad for at least an hour to allow flavors to meld.
- Serve chilled as a side dish for your favorite meals.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4-6
Calories: Approximately 250 per serving
Proteins: 5g
Fats: 14g
Carbohydrates: 25g
Equipment: Pot, large mixing bowl, knife, and cutting board
Cooking Tips:
- Ensure not to overcook potatoes to maintain their shape.
- Adjust seasoning gradually for the perfect balance.
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