This Timeless Potato Salad is a classic dish that stands the test of time. Perfect for any gathering, its creamy texture and tangy flavor make it the star of the table. Whether for a summer barbecue or a cozy family dinner, this potato salad is sure to please.
Russet potatoes are the backbone of this dish. Their starchy texture allows them to absorb the dressing well, making each bite flavorful. Mayonnaise brings creaminess and a rich base to the salad. Adding Dijon mustard gives a subtle kick, while apple cider vinegar adds a tangy twist that balances out the creaminess. The crunch from celery and the mild bite from red onion add texture and depth. Finally, hard-boiled eggs contribute a touch of richness and additional protein, making the salad more filling.
This potato salad pairs wonderfully with grilled meats like chicken, steak, or fish. It’s also fantastic alongside a juicy burger or as part of a buffet spread. For a vegetarian twist, serve it with grilled vegetables or a hearty bean salad.
First things first, peel those potatoes and cut them into bite-sized pieces. You want them small enough to be fork-friendly but not so tiny that they turn to mush. Once they're prepped, toss them into a large pot, cover with water, and set it over high heat. Bring the water to a boil and let them cook until they're tender—this should take about 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
While the potatoes are having their little spa moment, let's get the dressing ready. In a bowl, mix together the mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and well combined. This dressing is what gives the potato salad its signature flavor, so make sure everything is nicely blended.
Once the potatoes are cooked, drain them well and let them cool slightly. You don’t want them piping hot, or they might make the dressing too runny. In a large bowl, combine the cooled potatoes with the celery, red onion, and chopped eggs. Pour the dressing over this mixture and gently toss everything together. Be gentle here; you want to coat the potatoes without breaking them apart.
Season the salad with salt and pepper to taste. Remember, you can always add more seasoning, but you can’t take it away, so go easy at first. Once everything is mixed and seasoned to your liking, garnish with fresh chives before serving.
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