Potatoes are the unsung heroes of the culinary world, and this boiled potato salad recipe is here to prove just that. Perfect for picnics, potlucks, or just because, this dish is a crowd-pleaser that’s as easy to make as it is delicious.
Why This Recipe Works
- The simplicity of boiled potatoes allows the flavors of the dressing and add-ins to shine.
- Using a mix of mayonnaise and mustard creates a creamy yet tangy dressing that coats every bite.
- Adding crunchy celery and onions provides a nice texture contrast to the soft potatoes.
- This recipe is customizable, so you can adjust the ingredients to suit your taste.
- It’s a make-ahead dish that tastes even better after the flavors have melded together in the fridge.
Ingredients
- 2 pounds of potatoes, peeled and cut into 1-inch cubes
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
Instructions
Step 1: Boil the Potatoes
Fill a large pot with water and bring it to a boil over high heat. Add the potato cubes and cook for about 10-12 minutes, or until they are fork-tender but still hold their shape. Drain the potatoes and let them cool slightly.
Step 2: Prepare the Dressing
In a mixing bowl, combine the mayonnaise and mustard. Stir until the mixture is smooth and well blended. This will be the base of your dressing, so make sure it’s thoroughly mixed.
Step 3: Combine Ingredients
Add the slightly cooled potatoes to the bowl with the dressing. Gently fold in the celery and onion, making sure not to mash the potatoes. Season with salt and pepper to taste.
Step 4: Chill the Salad
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together and the salad to chill to the perfect temperature.
Step 5: Serve and Enjoy
Give the salad a quick stir before serving to redistribute the dressing. Serve chilled as a side dish to your favorite main courses.
Tips and Tricks
For the best texture, don’t overcook the potatoes. They should be tender but still firm enough to hold their shape when mixed with the other ingredients. If you’re in a hurry, you can spread the boiled potatoes on a baking sheet to cool them faster. For extra flavor, consider adding a splash of vinegar or a sprinkle of paprika to the dressing. Always taste and adjust the seasoning before serving, as potatoes can absorb a lot of salt.
Recipe Variations
- Add hard-boiled eggs for a protein boost and extra texture.
- Mix in some chopped pickles or relish for a tangy twist.
- For a healthier version, substitute Greek yogurt for half of the mayonnaise.
- Include fresh herbs like dill or parsley for a burst of freshness.
- For a smoky flavor, add a bit of crumbled bacon on top before serving.
Frequently Asked Questions
Can I use red potatoes instead?
Absolutely! Red potatoes hold their shape well and add a nice color to the salad. Just be sure to cut them into even-sized pieces so they cook uniformly.
How long can I store the potato salad?
This potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a stir before serving again to refresh the flavors.
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by using vegan mayonnaise and omitting any animal-based add-ins like eggs or bacon.
Summary
This boiled potato salad recipe is a versatile and delicious side dish that’s perfect for any occasion. With its creamy dressing and customizable add-ins, it’s sure to become a favorite in your recipe collection.
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