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Easy Potato Salad Recipe

Easy Potato Salad

A creamy and tangy potato salad that balances flavors and textures, perfect for summer picnics and cookouts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds waxy potatoes (such as red or Yukon Gold) These types hold their shape well when cooked.
  • 1 cup mayonnaise Commonly used for creaminess.
  • 2 tablespoons mustard Adds tanginess; adjust to taste.
  • 1 teaspoon vinegar Optional for additional acidity.
  • 1 teaspoon salt Essential for flavoring the potatoes.
  • 1 teaspoon black pepper Adjust according to preference.
Optional Additions
  • 2 hard-boiled eggs chopped Common in old-fashioned potato salad recipes.
  • 1 cup chopped pickles Provides crunch and tang.
  • 1 tablespoon fresh herbs (such as dill or parsley) Adds freshness to the salad.

Method
 

Preparation
  1. Wash and peel the potatoes, then cut them into evenly sized chunks.
  2. Place the potatoes in a large pot, cover with water, and add a pinch of salt.
  3. Bring the water to a boil and cook the potatoes until tender, about 15-20 minutes.
  4. Drain the potatoes and let them cool slightly.
Mixing the Salad
  1. In a large bowl, combine mayonnaise, mustard, vinegar, salt, and pepper.
  2. Add the warm potatoes and gently mix until coated.
  3. Fold in any optional additions like eggs, pickles, and herbs.
Chilling
  1. Cover the bowl and refrigerate for at least 1 hour before serving.
  2. Serve cold and enjoy!

Notes

Potato salad can be made in advance. It is best consumed within 3-4 days when stored in the refrigerator. Avoid freezing for best texture.