Welcome to the world of comfort food with our Classic Potato and Egg Salad. This dish combines simplicity and flavor, making it a perfect side for any occasion. Whether it's a picnic or a cozy family dinner, this salad brings everyone together.
Russet potatoes are the sturdy backbone of this dish, providing a hearty texture and mild flavor that soaks up the dressing perfectly. Eggs bring creaminess and protein, while the mayonnaise and Dijon mustard create a rich, tangy dressing. Celery adds a crisp crunch, and red onion gives a slight sharpness to balance the creaminess. Fresh dill introduces a burst of fresh, herbaceous flavor. Finally, apple cider vinegar adds a bright zing to keep the flavors lively.
Pair this Classic Potato and Egg Salad with grilled meats like chicken or steak for a complete meal. It's also fantastic alongside a fresh, leafy green salad or served in lettuce cups for a lighter option. For a picnic, pack it alongside chilled white wine or a crisp lager.
Start by peeling and cubing your potatoes. Toss them in a large pot, cover with water, and bring it to a boil. You’re aiming for tenderness here, about 10-15 minutes should do the trick. Drain them well, and let them cool — this is key to avoid a mushy salad.
While the potatoes are cooling, place the eggs in another pot, cover with water, and bring them to a boil. Once boiling, remove from heat, cover the pot, and let the eggs sit for 10 minutes. Transfer them to an ice bath to cool, then peel and chop them up.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste. This is your creamy dressing, ready to coat every bite.
Add your cooled potatoes, chopped eggs, celery, red onion, and dill to the bowl with the dressing. Gently toss everything together until it’s all well coated. Cover the bowl and let it chill in the fridge for at least an hour. This resting time lets the flavors meld beautifully.
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