Classic Potato Salad Recipe: A Must-Try for Your Summer Gatherings
Welcome back to GardenGeekGrub, your source for delicious recipes, gardening tips, and tech-savvy cooking hacks! Today, we’re diving into a timeless favorite that’s perfect for any summer picnic or family gathering – the classic potato salad. This creamy and flavorful dish is not only easy to make but also incredibly satisfying. Let’s explore why this recipe should be on your must-try list and how you can make it with a few helpful kitchen tools. For those looking for a plant-based option, see our modifications in the recipe below.
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Why You’ll Love This Classic Potato Salad
1. Perfect for Any Occasion: Whether you’re hosting a backyard barbecue, heading to a picnic, or looking for a delicious side dish for dinner, this classic potato salad fits the bill. Its creamy texture and tangy flavor make it a hit with everyone.
2. Simple Ingredients, Big Flavor: This recipe uses everyday ingredients you probably already have in your kitchen. Potatoes, mayonnaise, Dijon mustard, dill pickle relish, and a few other pantry staples come together to create a dish that’s bursting with flavor.
3. Customizable to Your Taste: One of the best things about this potato salad is how easily you can customize it. Add more mayo for creaminess, extra apple cider vinegar for tang, or a pinch of sugar to balance the flavors. It’s all about making it your own!
4. Vegan-Friendly Option: For our vegan friends, we’ve got you covered. Simply swap regular mayo for vegan mayo and use crumbled tofu instead of hard-boiled eggs. You’ll get all the deliciousness of the classic recipe in a plant-based version.
Kitchen Tools to Make Your Cooking Easier
To make this recipe a breeze, consider these handy kitchen tools available on Amazon:
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- Chef’s Knife: A high-quality chef’s knife is essential for chopping vegetables and eggs. We recommend the WÜSTHOF Classic 8-Inch Chef’s Knife. It’s sharp, durable, and perfect for all your chopping needs.
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- Cutting Board: A sturdy cutting board is a must-have for preparing your ingredients. The OXO Good Grips Utility Cutting Board is a great choice with its non-slip edges and easy-to-clean surface.
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- Mixing Bowls: Mixing bowls are essential for combining your ingredients. We love the Pyrex 3-Piece Glass Mixing Bowl Set for their durability and versatility.
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- Potato Peeler: A reliable potato peeler makes prep work quick and easy. The OXO Good Grips Swivel Peeler is our top pick for its comfortable grip and sharp blade.
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- Large Pot: Boiling potatoes is a key step in this recipe, and a good pot makes all the difference. Try the Cuisinart Chef’s Classic Stainless 4-Quart Saucepan with Cover for even cooking and easy handling.
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- Strainer/Colander: Draining your boiled potatoes is easy with the KitchenAid Plastic Colander/Strainer. Its sturdy design and large capacity make it perfect for this task.
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- Tofu Press: If you’re making the vegan version, a tofu press can help you prepare your tofu perfectly. The Tofuture’s Tofu Press is an excellent choice for getting the right texture.
Classic Potato Salad Recipe
Ingredients
For the Salad
- 2 pounds of potatoes whole and unpeeled
- 1/2 cup chopped celery
- 3 hard-boiled eggs chopped
- 1/2 cup chopped red onion
- 1/8 cup chopped fresh parsley
- 1/8 cup chopped fresh dill
For the Dressing
- 1 cup mayonnaise plus more if needed for a creamier consistency
- 2 tablespoons Dijon mustard
- 2/3 cup dill pickle relish
- 3 tablespoons apple cider vinegar plus more if needed for extra tang
- 1 1/2 teaspoons granulated sugar
- Salt and pepper to taste
Garnishes
- 3 additional hard-boiled eggs sliced in half
- Paprika for garnish optional
- Additional chopped fresh parsley for garnish optional
Instructions
Instructions
- Place the whole, unpeeled potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender and can be easily pierced with a fork, about 15-20 minutes. Drain and let cool slightly before transferring to the refrigerator to continue cooling. This step can be done the night before.2 pounds of potatoes whole and unpeeled
- When ready to assemble the salad, prepare the dressing. In a large mixing bowl, combine the mayonnaise, Dijon mustard, dill pickle relish, apple cider vinegar, granulated sugar, and salt and pepper. Mix well and adjust the flavor to your liking.1 cup mayonnaise plus more if needed for a creamier consistency, 2 tablespoons Dijon mustard, 2/3 cup dill pickle relish, 3 tablespoons apple cider vinegar plus more if needed for extra tang, 1 1/2 teaspoons granulated sugar, Salt and pepper to taste
- Add the chopped celery, chopped red onion, chopped hard-boiled eggs, chopped fresh parsley, and chopped fresh dill to the dressing. Stir to combine.1/2 cup chopped celery, 3 hard-boiled eggs chopped, 1/8 cup chopped fresh parsley, 1/8 cup chopped fresh dill, 1/2 cup chopped red onion
- Chop the cooled potatoes and add them to the bowl with the dressing. Gently stir to combine, ensuring the potatoes are well coated. Season with additional salt and pepper to taste, if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Note that the flavors will continue to develop as the potato salad chills. You may need to adjust the dressing by adding more mayonnaise for a creamier consistency, more apple cider vinegar for tang, and a bit more sugar to balance.
- Before serving, garnish with the sliced hard-boiled eggs, sprinkle with paprika, and additional chopped fresh parsley, if desired.3 additional hard-boiled eggs sliced in half, Paprika for garnish optional, Additional chopped fresh parsley for garnish optional
Notes
To make this potato salad recipe vegan, follow these modifications: Vegan Mayo: Replace regular mayonnaise with vegan mayonnaise. This will provide the same creamy texture and flavor without any animal products. Egg Substitute: For the hard-boiled eggs, use crumbled tofu. Here’s how to prepare it:
Take 1 block of firm tofu and drain it well.
Crumble the tofu into small, egg-like pieces.
To add flavor, you can lightly sauté the crumbled tofu in a pan with a pinch of turmeric (for color), a sprinkle of black salt (kala namak) for an eggy flavor, and a bit of nutritional yeast (optional) for added taste. Cook for about 5 minutes until the tofu is slightly firm.
Use this crumbled tofu in place of the chopped hard-boiled eggs in the salad. Garnish:
Instead of garnishing with sliced hard-boiled eggs, you can garnish with additional crumbled tofu prepared as mentioned above.
Sprinkle with paprika and chopped fresh parsley as usual.
Conclusion
This classic potato salad recipe is a delicious and versatile dish that’s sure to be a hit at your next gathering. With its creamy texture and tangy flavor, it’s the perfect complement to any meal. Plus, with the option to make it vegan, everyone can enjoy this tasty treat. Don’t forget to check out our recommended kitchen tools to make your cooking experience even more enjoyable. Happy cooking!
