Traditional Potato Salad
A timeless potato salad recipe made with tender potatoes, hard-boiled eggs, and a creamy dressing, perfect for summer picnics and barbecues.
Prep time: 20 minutesCook time: 15 minutesServes: 6
Ingredients
2 lb russet potatoes
4 large eggs
1 cup mayonnaise
1/4 cup yellow mustard
1/4 cup chopped dill pickles
1 small onion, finely chopped
2 stalks celery, diced
Salt and pepper to taste
Instructions
1. Boil potatoes in a large pot of salted water until tender, about 15 minutes. Drain and let cool.
2. Hard-boil the eggs in a separate pot, peel them, and chop into pieces.
3. In a large bowl, mix mayonnaise, mustard, dill pickles, onion, celery, salt, and pepper.
4. Add cooled potatoes and eggs to the bowl and gently fold until well combined.
5. Chill in the refrigerator for at least 1 hour before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Enjoy cold or bring to room temperature before serving. Do not reheat.
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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.
