Potato salad is the unsung hero of picnics and potlucks, and this recipe is here to steal the show. Perfectly creamy, tangy, and packed with flavor, it’s the side dish that might just outshine the main.
Why This Recipe Works
- The secret blend of mayonnaise and mustard creates a creamy yet tangy dressing that coats every potato piece perfectly.
- Using a mix of potato types ensures a variety of textures, from creamy to slightly firm, making every bite interesting.
- Fresh herbs and a splash of vinegar brighten the flavors, cutting through the richness for a balanced dish.
Ingredients
- 5 lbs mixed potatoes (Yukon Gold and red potatoes), peeled and cubed
- 1 1/2 cups mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp apple cider vinegar
- 1 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 4 hard-boiled eggs, chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Fill a large pot with water and bring to a boil. Add the cubed potatoes and cook for 10-12 minutes, or until they are just tender. You want them to hold their shape for the salad. Drain and let cool slightly.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, mustard, and apple cider vinegar until smooth. This is the base of your dressing, and the vinegar adds a nice tang that balances the creaminess.
Step 3: Combine Ingredients
Add the slightly cooled potatoes to the dressing along with the celery, red onion, hard-boiled eggs, and dill. Gently fold everything together to avoid mashing the potatoes. Season with salt and pepper to taste.
Step 4: Chill Before Serving
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This allows the flavors to meld together beautifully. Serve chilled for the best taste experience.
Tips and Tricks
For an extra flavor boost, try adding a teaspoon of garlic powder or smoked paprika to the dressing. If you’re short on time, you can serve the salad immediately, but the flavors won’t be as developed. For a lighter version, substitute half of the mayonnaise with Greek yogurt. Always taste and adjust the seasoning before serving, as potatoes can absorb a lot of salt.
Recipe Variations
- Add crispy bacon bits for a smoky flavor and extra crunch.
- Swap the dill for parsley or cilantro for a different herbal note.
- Include a diced apple or grapes for a sweet contrast to the tangy dressing.
- For a spicy kick, mix in a diced jalapeño or a dash of hot sauce.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to develop more fully. Just keep it refrigerated until you’re ready to serve.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator. They should keep well for up to 3 days. After that, the texture might start to change.
Can I use sweet potatoes instead?
Yes, but the flavor profile will be quite different. Sweet potatoes pair well with a dressing that’s a bit sweeter and spicier, so consider adjusting the ingredients accordingly.
Summary
This 5 lbs potato salad recipe is a guaranteed hit at any gathering, combining creamy, tangy, and fresh flavors in every bite. With simple ingredients and easy steps, it’s a foolproof dish that’s as enjoyable to make as it is to eat.
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