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Classic Potato Salad
Created by: Howcan Team
Ingredients
- 2 pounds red potatoes, cubed
- 4 eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh dill
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are tender. Drain and let cool.
- In a separate pot, place the eggs and cover with water. Bring to a boil, then remove from heat and let the eggs sit in the hot water for 12 minutes. Drain and cool the eggs in cold water before peeling and chopping them.
- In a large bowl, mix together 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1/4 cup of chopped fresh dill, 1/2 cup of chopped celery, and 1/2 cup of chopped red onion.
- Once the potatoes are cooled, gently fold them into the mayonnaise mixture until well coated. Add the chopped eggs and gently mix to combine. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Enjoy!
Potato salad has a rich history dating back to the 16th century when Spanish explorers brought potatoes to Europe from the Andes. The dish evolved over time, with variations emerging in different regions. German immigrants introduced their version to America in the 19th century, featuring a creamy dressing with mustard and vinegar. In the South, a tangy, mustard-based dressing became popular. Today, renowned chefs like Bobby Flay and Ina Garten have put their own spin on the classic recipe. The best potato salad can be found in delis and BBQ joints across the Southern United States, where it's a staple at picnics and cookouts. The key to a great potato salad lies in perfectly cooked potatoes and a well-balanced dressing. Some alternative methods include adding bacon, pickles, or even a touch of curry for a unique twist.
35 min
8
280 calories
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