The Best Potato Salad Recipe: A Perfect Side Dish For Any Occasion

Introduction

Ingredients

• 2 pounds of potatoes, peeled and chopped into bite-sized pieces
• 4 hard-boiled eggs, chopped
• 1 cup of chopped celery
• 1 cup of chopped red onion
• 1/2 cup of chopped dill pickles
• 1/2 cup of mayonnaise
• 1/4 cup of Dijon mustard
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of paprika

Instructions

1. Place the chopped potatoes in a large pot of salted water and bring to a boil.
2. Cook the potatoes for about 10-12 minutes or until they are tender when pierced with a fork.
3. Drain the potatoes and let them cool down to room temperature.
4. In a large bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika.
5. Add the chopped eggs, celery, red onion, and dill pickles to the bowl and mix well.
6. Add the cooled potatoes to the bowl and mix gently until all the ingredients are combined.
7. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving.
8. Garnish with some chopped parsley or chives if you like.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 570mg
• Total Carbohydrate: 26g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 6g

Tips and Variations

• You can use any type of potato for this recipe, but we recommend using Yukon Gold or red potatoes.
• If you don't like dill pickles, you can use sweet pickles or relish instead.
• You can add some chopped bacon or ham for extra flavor.
• If you want to make this recipe healthier, you can use Greek yogurt instead of mayonnaise.
• You can add some chopped fresh herbs like parsley, chives, or dill for extra freshness.
• If you want a spicy kick, you can add some hot sauce or cayenne pepper to the dressing.
• For a vegan version, you can use vegan mayonnaise and omit the eggs.

Conclusion