Classic Creamy Potato Salad

This classic creamy potato salad is a timeless favorite at barbecues, picnics, and family gatherings. With tender potatoes, crisp celery, and a rich mayonnaise-mustard dressing, it's a comforting and satisfying dish. Follow these simple steps to make a delightful potato salad that's perfect for sharing.

Ingredients

🥔 4 medium potatoes, peeled and diced
🧂 Salt to taste
🧅 1 medium onion, chopped
❄️ Ice
🥒 2 celery stalks, diced
🥚 2 boiled eggs, peeled and chopped
🥄 3 tablespoons mayonnaise
🥄 1 tablespoon mustard
🥄 2 tablespoons olive oil
🥄 2 tablespoons sour cream

Instructions

1- Prepare the Potatoes:

Begin by peeling and dicing the potatoes into large chunks. Rinse them under running water to remove excess starch.
Place the diced potatoes in a pot and cover with water. Add a pinch of salt.
Bring the pot to a boil over high heat. Once boiling, reduce the heat slightly and cook for about 10 minutes. Check for doneness by inserting a fork; the potatoes should be tender but still hold their shape.
Drain the potatoes and set them aside to cool.

2- Prepare the Onion:

Chop the onion finely. To mellow the raw onion taste, place the chopped onion in a bowl with ice and cover with cold water. Let it soak for a few minutes, then drain well.

3- Mix the Salad:

In a large mixing bowl, combine the cooled potatoes, drained onions, diced celery, and chopped boiled eggs.
Drizzle with olive oil and sprinkle with salt to taste.
Add the mayonnaise, mustard, and sour cream. Gently mix all ingredients until well combined and the dressing evenly coats the potatoes.

4- Adjust and Serve:

Taste and adjust the seasoning if needed, adding more salt or mustard to your preference.
Refrigerate the potato salad for at least an hour to allow flavors to meld.
Serve chilled as a side dish for your favorite meals.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4-6
Calories: Approximately 250 per serving
Proteins: 5g
Fats: 14g
Carbohydrates: 25g
Equipment: Pot, large mixing bowl, knife, and cutting board