Potato Salad
This classic potato salad is a must-have for summer barbecues, picnics, and family gatherings. Tender potatoes are tossed in a creamy dressing with plenty of fresh dill and Italian parsley, giving every bite a bright, herby flavor. I love the creamy tangy dressing and the crunch from the celery and onion. To me, it's the perfect balance of flavors and textures.
Equipment
- 1 Saucepan
- 2 Mixing bowls
- 1 Measuring Spoons
- 1 Measuring Cups
Ingredients
Salad
- 2 lbs potatoes waxy like Yukon Golds
- 3 hard boiled eggs roughly chopped
- ¼ cup Red onion, diced
- 2 celery ribs, diced
- ¼ cup diced dill pickle
- 2 tablespoon Fresh dill
- 2 tablespoon Fresh parsley
Dressing
- ⅓ cup mayonnaise
- 1 tbsp mayonnaise
- ⅓ cup Greek Yogurt
- 2 tablespoon Lemon juice
- 2 teaspoon sugar
- 2 tablespoon yellow mustard Dijon?
- ½ teaspoon Garlic powder
- Salt and pepper to taste
Garnish (optional)
- Chopped chives
- Sprinkle of paprika
Instructions
Hard Boil Eggs
- Fill a saucepan with enough water to completely cover the eggs. Bring the water to a boil and place in the eggs. Simmer for 9 minutes, then remove and place in a bowl to cool while you continue with the recipe. Once cool, you can peel and roughly chop them into bite sized pieces and set aside.
Preparing Salad
- Peel potatoes and chop into bite sized pieces roughly 1" cubed.
- Fill a saucepan with water (enough to be able to cover the potatoes) and salt the water generously, just like you would for pasta. The water should taste lightly salty. Bring water to a boil.
- Add the potatoes and continue to boil for about 9-10 minutes. The potatoes should be tender but not falling apart.
- Strain the potatoes and set aside to cool to room temperature.
- Remove approximately ¾ cups of the cooked potatoes and place in bowl. With a fork mash these potatoes and set aside.
Dressing
- To a bowl add all the dressing ingredients as well as the mashed potatoes that were set aside.
- Stir dressing ingredients together
- To the dressing bowl add in the chopped boiled eggs, red onion, celery, dill pickle, parsley, and dill. Taste and season with salt and pepper.
- Pour dressing over the cooled potatoes and gently stir to combine. Garnish with chopped chives and a sprinkle of paprika and serve, or place covered in the fridge until ready to serve.
Notes
- You don't want the water to be boiling too roughly as it can crack the eggs if they are bouncing around too much, so lower the temperature to a gentle simmer.
- Potatoes are done boiling when a fork can easily pierce through. Amount of time will depend on the size of the potatoes. You don't want to overcook them and they become mushy.