Lina Vexley has always loved the comfort of a good potato salad. Growing up, she would often help her grandmother prepare it for family gatherings. The dish was a staple at every BBQ, picnic, or holiday meal. After years of perfecting her recipe, Lina finally found the perfect balance of creamy, tangy, and flavorful elements that made her potato salad a crowd favorite. Today, she shares her version of this classic side dish with you, full of hearty potatoes, creamy dressing, and a few special ingredients to give it that extra touch of flavor.
Potato Salad Recipe in WP Recipe Maker Format
Classic Potato Salad
Equipment
- Large Pot
- Mixing Bowl
Ingredients
- 2 lbs potatoes peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped celery
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
Instructions
- In a large pot, boil the diced potatoes in salted water for 10-12 minutes or until tender. Drain and let cool.
- In a mixing bowl, combine mayonnaise, mustard, apple cider vinegar, salt, and black pepper. Stir until smooth.
- Once the potatoes have cooled, add them to the bowl with the dressing, along with the chopped celery, red onion, hard-boiled eggs, and parsley. Stir gently to combine.
- Cover and refrigerate the potato salad for at least 30 minutes before serving. This allows the flavors to meld together.
Notes
Nutrition
How to Make Potato Salad
To make the potato salad, start by boiling the potatoes. Peel and dice the potatoes, then place them in a large pot filled with salted water. Bring the water to a boil and cook the potatoes for about 10-12 minutes, or until they are fork-tender. Once done, drain the potatoes and let them cool completely.
While the potatoes are cooling, prepare the dressing. In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. Stir well until smooth.
Once the potatoes have cooled, add them to the bowl with the dressing. Then, add the chopped celery, red onion, hard-boiled eggs, and fresh parsley. Gently stir everything together until the ingredients are well mixed.
After mixing, cover the bowl with a lid or plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. You can make the potato salad a day ahead to let the flavors fully develop.
For extra flavor, feel free to customize the recipe by adding ingredients like pickles, green onions, or even crumbled bacon for a savory twist. This salad pairs perfectly with grilled meats or as a side dish at your next BBQ or picnic.
Conclusion
Lina Vexley’s classic potato salad recipe is the perfect addition to any meal. The creamy dressing, combined with the crunch of celery and the richness of hard-boiled eggs, makes for a satisfying and comforting dish. Whether you’re serving it at a summer picnic or a holiday gathering, this potato salad is sure to be a hit with everyone. Try this recipe today and enjoy a refreshing and tasty side dish that’s easy to prepare and full of flavor!