Introduction
Potato salad has a way of bringing people together—it’s the heart of every picnic, family barbecue, and summer gathering. For Lina Vexley, this dish represents comfort and connection. She first learned the recipe from her grandmother, who would mix freshly boiled potatoes with herbs from her garden and a tangy dressing that made everyone ask for seconds. Over the years, Lina added her own touch, balancing creaminess with freshness and flavor. Whether served warm or chilled, her potato salad remains a symbol of simple joy, shared laughter, and timeless family recipes passed down through generations.
Classic Creamy Potato Salad
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Spatula
Ingredients
For the Salad
- 6 medium potatoes peeled and diced
- 3 hard-boiled eggs chopped
- 1/2 cup red onion thinly sliced
- 1/4 cup fresh parsley chopped
For the Dressing
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1/4 tsp paprika optional, for garnish
Instructions
- Place diced potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes until tender but not mushy.
- Drain the potatoes and let them cool slightly. For a creamier salad, allow them to stay a bit warm before mixing.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Add the cooked potatoes, chopped eggs, red onion, and parsley to the dressing. Gently fold everything together until coated evenly.
- Taste and adjust the seasoning if needed. Sprinkle paprika on top for a pop of color.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
Nutrition
How to Make the Recipe
Start by preparing the potatoes. Peel and dice six medium potatoes, then place them in a large pot of salted water. Bring to a boil and cook for about 10–12 minutes, just until tender but not falling apart. Once cooked, drain the potatoes and let them cool slightly. Keeping them slightly warm helps the dressing cling better, giving the salad a rich, creamy texture.
While the potatoes cool, prepare the dressing. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until the mixture is smooth and well-blended. This tangy dressing gives the salad its signature flavor, balancing richness with acidity.
Next, gently add the cooked potatoes to the bowl along with chopped hard-boiled eggs, sliced red onions, and fresh parsley. Use a spatula to fold the ingredients together carefully, ensuring the potatoes stay intact. Taste and adjust seasoning as desired—some prefer a touch more vinegar or a sprinkle of salt for brightness.
If you’d like to add extra crunch, consider mixing in diced celery or pickles. Once combined, transfer the salad to a serving dish and dust the top with paprika for a classic finish. Chill the potato salad in the refrigerator for at least 30 minutes to let the flavors meld. This step enhances the taste and texture, making it even more delicious when served cold.
Serve the potato salad as a side dish for grilled meats, sandwiches, or summer picnics. It’s comforting, hearty, and full of nostalgic charm—just like Lina Vexley’s family favorite.
Conclusion
Lina Vexley’s potato salad is a timeless recipe that proves comfort food never goes out of style. With creamy potatoes, tangy dressing, and subtle herbs, it’s the perfect balance of flavor and texture. Each bite carries warmth and tradition, evoking memories of family gatherings and home-cooked meals. Whether served at a backyard barbecue or a cozy dinner, this salad captures the essence of simple pleasures—good food, good company, and the joy of sharing.