There is something so comforting about potato salad. It tastes like being around family who loves you. This fantastic recipe is not only absolutely delicious, but also incredibly simple. You probably have most of the ingredients already and will love how flavorful it is. The dressing in this simple recipe pulls the whole salad together in the best way and with my instructions, it will be a hit every time.
Red potatoes: Red potatoes have a waxy texture that allows them to hold their shape well when cooked and used in a salad and their thin skin adds a nice color and texture to the dish. Read more below on why red potatoes are a great choice to use in potato salad recipes. Hard boiled eggs: Chopped hard boiled eggs add a creamy texture and a rich flavor that complements the potatoes perfectly. I share how to make them on the stovetop and in the instant pot below. Green onion: Add a mild, fresh onion flavor. Celery: Adds a refreshing crunch to the salad. Mayonnaise: The base of the dressing, it provides a creamy and smooth texture that coats the potatoes and other ingredients. I like to use light mayo, but regular will work as well. Yellow mustard: Adds a tangy flavor and a bit of sharpness to the creamy dressing. White vinegar: Just a splash of white vinegar adds a touch of acidity that brightens up the flavors and balances the richness of the mayonnaise. Dill: Fresh or dried dill brings a wonderful herby flavor and pop of color to the salad. Salt and black pepper: Enhance the flavors of the other ingredients. Adjust to taste to ensure the salad is perfectly seasoned to your liking.
Prepare the potatoes. Scrub them clean and cut them into bite-sized pieces. No need to peel them. Boil the potatoes. Add the potatoes to a large pot and fill the pot with water so that the water is an inch above the potatoes. Bring the water to a boil, and cook the potatoes until just fork tender, about 10 minutes. Make the dressing. While the potatoes are cooking, whisk together the ingredients for the dressing. Taste and adjust seasonings as needed. Put it all together. In a large bowl, mix together the potatoes, green onions, celery, and hard boiled eggs. Toss with the dressing.
Another benefit to a red potato salad is getting to skip the potato peeling. Leaving the skins on red potatoes adds extra nutrients and a bit of color and texture to your salad. The biggest bonus is that it saves you time from having to peel them. Simply scrub them clean, cut into chunks, and they’re ready to be boiled and mixed into your salad. Bring the water to a boil with the potatoes in the pot, and cook them for about 10 minutes, or until they are easily pierced with a fork and tender. After the potatoes are done, you’ll want to drain them and let them cool for about 10 minutes before putting them into the salad. Another way to prepare this salad in advance is to cut and boil the potatoes ahead of time. Store them in an airtight container in the refrigerator and combine with other salad ingredients when ready to make your salad.
