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Classic Potato Salad with Boiled Eggs and Paprika
Ingredients:
- 3 lbs potatoes (Yukon Gold or red potatoes work well)
- 6 large eggs
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup finely chopped dill pickles
- 1/4 cup finely chopped red onion
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions:
- Cook the Potatoes:
- Peel the potatoes and cut them into bite-sized pieces.
- Bring a large pot of salted water to a boil. Add the potatoes and cook until they are tender but still hold their shape, about 10-15 minutes.
- Drain the potatoes and let them cool.
- Boil the Eggs:
- Place the eggs in a saucepan and cover with cold water by an inch.
- Bring to a boil over medium-high heat; then cover, remove from heat, and set aside for 8-10 minutes.
- Drain, cool in ice water, and peel.
- Prepare the Dressing:
- In a large bowl, mix together the mayonnaise, mustard, chopped pickles, red onion, apple cider vinegar, and fresh dill. Season with salt and pepper to taste.
- Assemble the Salad:
- Add the cooled potatoes to the dressing and gently mix until well coated.
- Slice or chop the boiled eggs and gently fold into the salad.
- Garnish and Chill:
- Sprinkle paprika over the top for color and a hint of spice.
- Cover the salad and refrigerate for at least an hour to allow the flavors to meld together.
- Serve:
- Serve the potato salad chilled, perfect as a side dish for barbecues, picnics, or family gatherings.
Tips:
- Potato Choice: Using waxy potatoes like Yukon Gold or red potatoes ensures that your salad holds its shape and texture.
- Customize: Add crispy bacon, green onions, or celery for extra crunch and flavor.
- Make Ahead: This salad can be made a day ahead, and often tastes better the next day as the flavors have more time to blend.
This Classic Potato Salad is a timeless and beloved dish that never fails to please a crowd, enjoy your cooking!
