Description:
This creamy, flavorful potato salad is the perfect blend of classic comfort and modern freshness. Tender potatoes, crunchy vegetables, and a tangy-herb dressing come together to create a dish that fits any table—family dinners, picnics, barbecues, or holiday gatherings. With its bright flavors and satisfying texture, this potato salad is guaranteed to be a crowd favorite every time.
Ingredients:
For the Salad:
1.2 kg (about 2.5 lbs) potatoes, peeled and cut into medium cubes
1 cup celery, finely chopped
1 cup carrots, finely diced
1/2 cup red onion, finely chopped
3 hard-boiled eggs, chopped (optional)
1/4 cup fresh parsley, chopped
For the Modern Dressing:
1 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp lemon juice or apple cider vinegar
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste
Optional twist: 1 tbsp sweet relish or 1 tbsp honey for a lightly sweet flavor
Preparation Method:
- Cook the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil, then reduce heat and simmer for 10–12 minutes until tender but not mushy.
Drain well and let cool completely.
- Prepare the Vegetables
While the potatoes cool, chop the celery, carrots, red onion, boiled eggs, and parsley.
Set aside.
- Make the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice (or vinegar), olive oil, garlic powder, paprika, salt, and pepper.
Taste and adjust seasoning as needed.
- Combine Everything
Add the cooled potatoes and chopped vegetables into the bowl with the dressing.
Gently toss until everything is well coated.
- Chill and Serve
Cover the salad and refrigerate for at least 1 hour to let the flavors blend.
Serve cold and garnish with extra parsley or paprika if desired.
Enjoy!