Creamy Potato Salad

Creamy Potato Salad

Creamy Potato Salad

Who doesn’t love a classic potato salad with a creamy twist? This recipe is guaranteed to be a hit at your next barbecue or family gathering.

Ingredients:

  • 2 pounds red potatoes, boiled and chopped
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • 2 hard boiled eggs, chopped
  • Salt and pepper to taste

Instructions:

  • In a large bowl, combine the chopped potatoes, mayonnaise, mustard, celery, red onion, and eggs.
  • Mix everything together until well combined.
  • Season with salt and pepper to taste.
  • Cover and refrigerate for at least an hour before serving.

Popular questions:

  • Q: Can I use different types of potatoes for this recipe?
  • A: Yes, you can use Yukon Gold or Russet potatoes instead of red potatoes.

  • Q: Can I substitute the mayonnaise with Greek yogurt?
  • A: Yes, Greek yogurt can be used as a healthier alternative to mayonnaise.

  • Q: How long can this potato salad be stored in the refrigerator?
  • A: It can be stored for up to 3 days in an airtight container.

  • Q: Can I add bacon to this potato salad?
  • A: Yes, bacon can be a tasty addition for added flavor.

  • Q: Is it necessary to peel the potatoes before boiling them?
  • A: It’s not necessary, but peeling the potatoes is a personal preference.

Helpful tips:

  • Add a sprinkle of paprika on top for a pop of color and flavor.
  • Try adding diced pickles for a tangy twist.
  • For a healthier option, use low-fat mayonnaise or Greek yogurt.
  • Allow the flavors to meld by letting the salad sit in the refrigerator for a few hours before serving.

Expert Secrets:

  • To prevent mushy potatoes, be sure to not overcook them during boiling.
  • Adjust the amount of mustard to suit your taste preferences.
  • For added crunch, consider adding chopped walnuts or pecans to the salad.
  • For a zesty kick, add a splash of vinegar or lemon juice to the dressing.
SAVE IT FOR LATER IN PINTEREST