Potato salad is a popular side dish made from boiled potatoes mixed with a variety of ingredients such as mayonnaise, mustard, onions, celery, and seasonings. You start by boiling potatoes until tender, then dice them into bite-sized pieces. Mix the potatoes with a dressing made from mayonnaise and mustard, and add finely chopped onions and celery for crunch. Season with salt, pepper, and sometimes fresh herbs like parsley or dill. The result is a creamy, flavorful dish that complements a wide range of main courses, especially at barbecues and picnics.
The history of potato salad dates back to the 16th century when Spanish explorers brought potatoes from South America to Europe. The earliest versions were quite different from what we know today, often featuring vinegar and oil instead of creamy dressings. By the 19th century, German immigrants had popularized their version of potato salad in the United States, which typically included vinegar, bacon, and mustard. Over time, American cooks adapted the recipe, incorporating mayonnaise to create the creamy, rich version we commonly enjoy today. Potato salad has since become a staple at gatherings and celebrations, cherished for its simplicity, versatility, and comforting taste.
**Prep Time:** 20 minutes
**Cook Time:** 15 minutes
**Total Time:** 35 minutes
**Servings:** 6
**Yield:** 6 servings
#### Ingredients:
– 2 pounds potatoes (Yukon Gold or red potatoes work well)
– 1/2 cup mayonnaise
– 2 tablespoons yellow mustard
– 1 small red onion, finely chopped
– 2 celery stalks, finely chopped
– 3 hard-boiled eggs, chopped (optional)
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
#### Instructions:
1. **Boil Potatoes:** Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool slightly.
2. **Prepare Dressing:** In a large bowl, mix mayonnaise, mustard, and apple cider vinegar until well combined. Season with salt and pepper.
3. **Chop Ingredients:** Dice the boiled potatoes into bite-sized pieces. Finely chop the red onion, celery, and hard-boiled eggs if using.
4. **Combine Ingredients:** Add the diced potatoes, chopped onions, celery, and eggs to the bowl with the dressing. Stir gently to coat all the ingredients evenly.
5. **Chill and Serve:** Cover and refrigerate the potato salad for at least an hour to allow the flavors to meld. Garnish with fresh parsley or dill before serving if desired.
Enjoy this classic potato salad, a perfect side dish for any meal or gathering.