Potato salad is the ultimate summer side dish, perfect for picnics, barbecues, and any occasion when you’re looking for something light and flavorful. With its creamy texture and savory flavor, it’s easy to see why potato salad is a perennial crowd-pleaser. In this article, we’re going to show you how to make potato salad that’s sure to impress your friends and family.

Ingredients:

– 1 pound potatoes (russet or Yukon Gold are best)
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon white wine vinegar
– 1/4 cup chopped red onion
– 1/4 cup chopped celery
– 1/4 cup chopped dill pickles
– 2 tablespoons chopped fresh dill
– Salt and pepper to taste

Directions:

1. Start by boiling the potatoes. Wash them thoroughly and cut them into bite-sized pieces. Leave the skin on – it adds flavor and texture. Place the potatoes in a saucepan and cover with water. Bring the water to a boil and cook the potatoes until they’re tender but not falling apart (about 15-20 minutes). When they’re done, drain them and rinse them with cold water to stop the cooking process.

2. While the potatoes are cooking, mix together the mayo, mustard, and white wine vinegar in a large bowl. Season with salt and pepper to taste. Once the potatoes are done and drained, add them to the bowl with the dressing and toss until they’re evenly coated.

3. Add the chopped red onion, celery, dill pickles, and fresh dill to the bowl. Mix everything together until it’s evenly distributed. Taste the potato salad and adjust the seasoning as needed.

4. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 4 hours (or overnight) before serving. This allows the flavors to meld and the potatoes to absorb the dressing.

Tips:

– You can add other ingredients to your potato salad if you like – chopped hard-boiled eggs, bacon bits, or capers are all good options.
– If you prefer a tangier potato salad, you can add more vinegar or lemon juice to the dressing. If you like it creamier, add more mayo.
– Make sure you don’t overcook the potatoes – you want them to be tender but still hold their shape. If they’re too soft, they’ll turn to mush in the salad.
– Potato salads taste best when served cold, so make sure you let it chill in the fridge for a few hours before serving.

Conclusion:

Making potato salad is easy and fun, and with this recipe, you can make a delicious salad that’s sure to impress. If you follow the steps outlined above, you’ll end up with a creamy, tangy, savory salad that will be the perfect complement to your next summer meal. So what are you waiting for? Get boiling those potatoes and start making a delicious potato salad today!

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