Description
A classic creamy potato salad recipe that elevates any meal with its flavor-packed ingredients and nostalgic roots.
Ingredients
Scale
- 2–3 lbs Potatoes (Yukon Gold or Red)
- 1/2 cup Onions (finely chopped; yellow or red)
- 1/4 cup Chives or Spring Onions (chopped)
- 1 cup Red and Yellow Bell Peppers (diced)
- 4 Boiled Eggs (chopped)
- Bacon (optional, cooked and crumbled)
- 1 to 1.5 cups Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- Salt and pepper (to taste)
Instructions
- Prep Your Potatoes: Wash 2-3 pounds of Yukon Gold or Red potatoes thoroughly, keeping the skins on, and cut them into even chunks.
- Boil Away: Fill a pot with water covering the potatoes and add salt; bring to a boil. Reduce to a simmer and cook for 10-15 minutes.
- Cool Off: Drain the potatoes and let them cool in a colander, or run under cold water.
- Mix Your Dressing: In a bowl, whisk together 1 to 1.5 cups of mayo, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar.
- Chop ‘n’ Dice: Finely chop 1/2 cup onions, slice 1 cup bell peppers, and chop the boiled eggs and chives or spring onions.
- Combine It All: Gently fold the cooled potatoes, dressing, onions, bell peppers, eggs, and chives together.
- Taste Test: Adjust seasoning with salt, pepper, or more vinegar as needed, and add crumbled bacon if desired.
- Chill and Serve: Cover and chill in the fridge for at least an hour before serving.
Notes
This dish is best served chilled. Feel free to personalize it with your favorite add-ins like jalapeños or olives for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
Keywords: potato salad, creamy, summer side dish, grilling, BBQ, comfort food