Creamy Potato Salad Recipe
Ingredients
2 lbs (about 1 kg) potatoes (Yukon Gold or red potatoes work best)
3–4 hard-boiled eggs, chopped
½ cup mayonnaise
1–2 tbsp mustard (yellow or Dijon)
½ cup celery, finely chopped
¼ cup red onion, finely chopped
2–3 tbsp pickles or relish (optional but recommended)
1–2 tbsp fresh dill (or 1 tsp dried)
Salt & black pepper to taste
Optional: paprika for garnish
Instructions
Boil the potatoes
Peel (optional) and cut into chunks.
Boil in salted water for 10–15 minutes until fork-tender.
Drain and let cool.
Prepare the mix-ins
Chop the hard-boiled eggs, celery, onion, and pickles.
Make the dressing
In a bowl, mix mayonnaise, mustard, salt, pepper, and dill.
Combine
Add cooled potatoes, eggs, and chopped veggies to a large bowl.
Gently fold in the dressing until evenly coated.
Chill
Refrigerate for at least 1 hour (this makes a big difference!).
Serve
Garnish with extra dill or a sprinkle of paprika.
Tips
Don’t overcook the potatoes—they should hold their shape.
For extra flavor, add a splash of vinegar or pickle juice.
Best served cold after chilling.
