TitleClassic Potato Salad

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Description
Classic Potato Salad is a creamy and tangy dish made with tender potatoes, hard-boiled eggs, and a rich dressing. It’s a timeless side dish that pairs perfectly with grilled meats, barbecues, or picnics. The combination of mayonnaise, mustard, and pickles creates a savory and refreshing flavor that makes this salad a crowd favorite.

Origin
Potato salad has been a staple in many cultures, particularly in the United States and Europe, where it is often served at family gatherings, barbecues, and picnics. This particular recipe draws inspiration from classic American potato salads that are creamy, hearty, and comforting.

Ingredients
Main Ingredients:
2 pounds potatoes (Yukon Gold or Russet work well)
4 large eggs
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon pickle relish
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped

Optional Ingredients:
1/4 cup chopped dill pickles (for extra tang)
1 teaspoon paprika (for garnish)
1 tablespoon fresh parsley, chopped (for garnish)

Instructions
Peel and cube the potatoes into bite-sized pieces. Place them in a large pot, cover with water, and bring to a boil. Cook the potatoes for about 10-12 minutes, or until tender when pierced with a fork. Drain and let them cool slightly.
While the potatoes are cooking, hard-boil the eggs by placing them in a separate pot, covering with water, and boiling for 10-12 minutes. Once done, peel and chop the eggs.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, pickle relish, salt, and black pepper. Stir until smooth.
Add the cooked potatoes, chopped eggs, red onion, and celery to the dressing. Gently toss everything together until well coated.
Optional: Stir in chopped dill pickles for extra tang and flavor.
Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld. Garnish with paprika and chopped fresh parsley before serving.

Tips for Success
Don’t overcook the potatoes. They should be tender but not mushy.
Allow the potatoes to cool slightly before mixing them with the dressing to prevent it from becoming too runny.
For an extra creamy texture, you can use sour cream or Greek yogurt in addition to or instead of some of the mayonnaise.

Recommendations
Serve with grilled chicken, burgers, or as part of a summer picnic spread.
Pair with a light green salad or grilled vegetables for a complete meal.

Nutrition (per serving, assuming 6 servings)
Calories: 250 kcal
Protein: 5g
Carbohydrates: 28g
Fat: 14g
Fiber: 3g
Sugar: 3g
Sodium: 450mg
Cholesterol: 95mg

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