Introduction
When summer picnics and family gatherings come around, nothing brings people together quite like a bowl of creamy potato salad. I still remember the first time I made it for a church potluck—everyone kept asking for seconds and the recipe! It became a family favorite that I, Lina Vexley, have perfected over the years. With just the right balance of tender potatoes, tangy dressing, and crunchy onions, this dish turns any meal into a warm memory. It’s comforting, simple, and always hits the right note, no matter the occasion.
Classic Potato Salad
Equipment
- Large Pot
- Mixing Bowl
- Wooden Spoon
Ingredients
Main Ingredients
- 2 lbs potatoes peeled and cubed
- 3 hard-boiled eggs chopped
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 cup red onion thinly sliced
- 2 tbsp dill relish
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Place potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes until tender but firm.
- Drain the potatoes and let them cool slightly.
- In a large mixing bowl, combine mayonnaise, mustard, salt, and pepper to create the dressing.
- Add the cooled potatoes, chopped eggs, red onion, and relish. Gently fold until evenly coated.
- Cover and chill in the refrigerator for at least one hour before serving.
- Garnish with parsley and extra egg slices before serving.
Notes
Nutrition
How to Make Potato Salad
To make the perfect potato salad, start by selecting waxy potatoes like Yukon Golds or red potatoes—they hold their shape well after boiling. Peel and cube them into bite-sized pieces for even cooking. Boil the potatoes in salted water until just tender; you don’t want them to fall apart. Drain them and let them cool slightly while you prepare the dressing.
In a large bowl, whisk together mayonnaise, mustard, salt, and pepper. The key to a flavorful salad is balancing creaminess with tanginess, so adjust to your taste. Next, fold in the potatoes along with chopped boiled eggs, red onion, and relish. Mix gently to avoid mashing the potatoes. Cover and chill for at least an hour, as the flavors blend beautifully when cold.
Just before serving, garnish with parsley and sliced boiled eggs for presentation. You can also sprinkle paprika for a pop of color. This salad pairs wonderfully with grilled meats, sandwiches, or as a light lunch on its own. Its creamy texture and subtle tang make it a timeless comfort food for every occasion.
Conclusion
A bowl of potato salad captures the essence of simple, wholesome cooking—fresh ingredients, easy steps, and delightful flavor. As Lina Vexley likes to say, “good food brings hearts together.” Whether it’s for a picnic, Sunday lunch, or summer barbecue, this dish will always deliver comfort and nostalgia. Keep this recipe close—it’s not just food, it’s a memory worth sharing again and again.