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Potato salad is a crowd-pleasing dish that always brings cheer to family tables and backyards alike This version really shines thanks to an herby kick a creamy tangy dressing and the freshness of bright crunchy extras Every spoonful is bursting with comfort and a pop of flavor making it perfect for picnics potlucks or just a simple dinner when you want something classic and satisfying
I find myself making this every spring and summer It started as a way to use up fresh dill and chives from the garden and it never lasts long when I bring it to family events
Ingredients
- Potatoes: About three pounds for the base of the salad Choose waxy potatoes like Yukon gold or red potatoes for the best texture They hold their shape without getting mushy
- Apple cider vinegar: Adds a zip right after the potatoes cook helping them absorb the most flavor Look for raw unfiltered types for bright notes
- Large eggs: Boil for a protein boost and classic richness Always pick eggs with clean uncracked shells and fresher eggs are easier to peel after cooling
- Diced apple: Adds a little sweetness and crunch Pick a crisp tart variety like Granny Smith for contrast
- Red onion: Sliced thin for sharpness plus a quick lemon drizzle tames the bite Look for firm onions with shiny skin
- Celery: Gives crunch and a subtle earthiness Choose bright green stalks with no wilting
- Celery seeds: Infuse the dressing with classic deli style flavor Make sure yours smell fresh and fragrant
- Fresh chives: Chopped for gentle oniony notes Snip them just before adding
- Fresh dill: Chopped for bold aromatic brightness Always use feathery fronds with no yellowing
- Mayonnaise: The creamy backbone Choose a high quality real mayo for richness
- Lemon juice: Brings needed freshness to balance the mayonnaise Squeeze fresh lemons for the best result
- Sour cream: Adds tanginess and lightens the dressing Choose full fat for extra creaminess
- Dijon mustard: Gives an extra layer of zest Look for smooth stone ground Dijon
- Salt: Enhances all the other flavors Taste as you go for the right balance
- Pepper: Use freshly cracked black pepper for the fullest flavor
- Sweet pickles: Chopped for little pops of sweet and sour with extra crunch You can use sweet pickle relish if you like
- Paprika: Sprinkled on top for a gentle smokiness and bright color Opt for fresh spice for maximum effect
Step-by-Step Instructions
- Prepare the Potatoes:
- Start by quartering your potatoes evenly Place potatoes into a large pot and fill with enough water so they are covered by around two inches Add a large pinch of salt Bring the pot to a boil over medium high heat then lower to a gentle simmer Let the potatoes cook until fork tender This usually takes about ten to fifteen minutes depending on size Testing with a fork is the best way to avoid overcooking
- Hard Boil the Eggs:
- Place eggs gently into a medium pot Cover with water about an inch above the eggs Add a small scoop of salt and a splash of vinegar Set the pot over medium heat and bring just to a boil Immediately turn the heat off cover tightly with a lid and let sit for ten minutes Drain then fill the pot with cold water and let eggs cool fully This makes peeling easier
- Prepare the Ingredients:
- While potatoes and eggs are cooking slice your red onion as thin as possible Use a sharp knife for this Drizzle a bit of lemon juice over the onion and mix well This tames their sharpness and keeps the salad bright Dice the apple peel if you wish Slice the celery stalks and chop both fresh dill and chives Peel and chop the eggs once cooled Chop enough pickles to fill a measuring cup
- Make the Dressing:
- Grab a medium bowl Combine mayonnaise sour cream Dijon mustard and celery seeds using a whisk Mix in the chopped pickles and a splash of their juice Blend until smooth and even The dressing should taste tangy and creamy with a little pickle sparkle
- Assemble the Salad:
- Place the warm potatoes in a large bowl Drizzle with apple cider vinegar and toss gently Let them absorb for a minute or two Pour your prepared dressing over the potatoes Gently toss to coat Add the marinated onion diced apple sliced celery chopped dill and chives and the chopped eggs Mix with care so you do not break the potatoes Sprinkle the finished salad with paprika for color just before serving
- Serve and Enjoy:
- Potato salad is now ready to serve at room temperature or chilled It makes an outstanding side for grilled dishes or sandwiches
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Potato salad holds so many memories for me My favorite part is watching everyone reach for seconds at picnics no matter how many other dishes show up When dill and sweet pickles meet in the bowl I always know it is going to be a hit
Storage Tips
Store potato salad in an airtight container in the refrigerator It is best eaten within two or three days for peak flavor and texture If the salad looks a bit dry after storing simply stir in a spoonful of mayonnaise or a splash of pickle juice to refresh it
Ingredient Substitutions
If you prefer a lighter salad swap Greek yogurt in for sour cream You can opt out of apples or sweet pickles for a more traditional approach If you have only yellow mustard on hand use that though the flavor will be slightly sharper
Serving Suggestions
This potato salad is fantastic alongside grilled chicken barbecue ribs or as part of a sandwich spread It can also stand as a vegetarian main dish with a green salad Add extra hard boiled eggs if you want more protein
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Cultural and Historical Context
Potato salad is a staple at American picnics but its roots trace back to European kitchens Variations exist in German Russian and French cuisines each using different dressings and extras This version leans into American traditions with lots of herbs and a creamy base
Recipe FAQs
- → What potatoes work best for this salad?
Waxy varieties such as Yukon Gold or red potatoes hold their shape well and provide a creamy texture after boiling.
- → Can I prepare this dish in advance?
Yes, it can be made several hours ahead. Cover and refrigerate to allow flavors to meld and serve chilled or at room temperature.
- → How do I prevent mushy potatoes?
Simmer potatoes just until fork-tender, then drain and let cool slightly. Avoid overcooking to keep their structure intact.
- → Is there a good substitute for mayonnaise?
Greek yogurt or extra sour cream can replace some or all of the mayonnaise for a lighter variation.
- → What toppings add extra flavor?
Fresh chives, extra dill, and a sprinkle of paprika offer brightness and color. Crumbled bacon can also be added for richness.