Are you ready to elevate your summer gatherings with a dish that’s sure to impress? Our "Classic Potato Salad with a Twist" is not your average side; it’s a creamy, tangy delight that combines the comfort of traditional flavors with a hint of unexpected zest! Perfect for picnics, barbecues, or family dinners, this potato salad is a crowd-pleaser that serves up to 8 people. With just 35 minutes of prep and cooking time, you’ll have a refreshing and satisfying dish that will keep everyone coming back for seconds. Dive into this recipe and discover how to make your next meal unforgettable!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 pounds potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup celery, chopped
- 1/4 cup red onion, chopped
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Begin by preparing the potatoes. Peel and cube 3 pounds of potatoes into bite-sized pieces. Rinse the cubed potatoes under cold water to remove any excess starch.
- Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over medium-high heat.
- Once the water reaches a rolling boil, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are fork-tender. Be careful not to overcook them, as you want the potatoes to hold their shape.
- While the potatoes are cooking, prepare the dressing. In a large mixing bowl, combine 1 cup of mayonnaise and 2 tablespoons of apple cider vinegar. Stir well to combine.
- Chop 1/4 cup of celery and 1/4 cup of red onion. Add these chopped vegetables to the mayonnaise mixture, along with 2 chopped hard-boiled eggs. Mix everything together until well incorporated.
- Once the potatoes are cooked, drain them in a colander and let them cool slightly. You can rinse them under cold water to speed up the cooling process.
- When the potatoes are cool enough to handle, gently fold them into the mayonnaise mixture. Be careful not to mash the potatoes; you want to keep them intact.
- Season the potato salad with salt and pepper to taste. Mix gently to ensure the seasoning is evenly distributed.
- Transfer the potato salad to a serving bowl. For a decorative touch, sprinkle paprika over the top for garnish.
- Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes before serving, allowing the flavors to meld together. Serve chilled or at room temperature.
Tips
- Choose the Right Potatoes: For the best texture, use waxy potatoes like red or Yukon gold, as they hold their shape better after cooking.
- Don’t Overcook: Keep a close eye on your potatoes while they boil. You want them fork-tender but not mushy, so start checking for doneness around the 15-minute mark.
- Cool the Potatoes: Rinsing the cooked potatoes under cold water not only cools them down quickly but also helps stop the cooking process, ensuring they remain firm.
- Mix Gently: When folding the potatoes into the dressing, use a gentle hand to avoid mashing them. You want those lovely cubes intact for a beautiful presentation!
- Chill for Flavor: Allowing the potato salad to chill in the fridge for at least 30 minutes lets the flavors meld beautifully, enhancing the overall taste.
- Garnish Creatively: A sprinkle of paprika adds a pop of color and a touch of flavor, but feel free to get creative with other garnishes like fresh herbs or sliced olives for an extra twist!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 4g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 55mg
