Heritage Potato Salad
This timeless potato salad combines hearty potatoes with crunchy vegetables and a creamy dressing, perfect for any gathering.
Prep time: 20 minutesCook time: 15 minutesServes: 6
Ingredients
3 lbs russet potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
1 tsp apple cider vinegar
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
3 hard-boiled eggs, chopped
1/4 cup dill pickles, chopped
Salt and pepper to taste
Paprika for garnish
Instructions
1. Peel and cube the potatoes into 1-inch pieces.
2. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes.
3. Drain the potatoes and let them cool slightly.
4. In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
5. Add the cooked potatoes, celery, red onion, hard-boiled eggs, and dill pickles to the dressing. Toss gently to combine.
6. Season with salt and pepper to taste.
7. Refrigerate for at least 1 hour before serving for flavors to meld.
8. Garnish with paprika before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Potato salad is best served cold and is typically not reheated.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
