It’s basically the recipe my mother taught me ages ago. Whenever we went to gatherings, she was always asked to make the potato salad (Page 2 ) | July 27, 2025
Annonce:
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- Step 1: Boil the Potatoes Place the 2 lbs halved or quartered small red potatoes or Yukon Golds in a large pot and cover them with cold, salted water. Add 1 teaspoon of white vinegar to the water; this helps preserve the potatoes’ bright color. Bring the water to a boil, then reduce the heat to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender but still hold their shape. Drain the potatoes completely and let them cool thoroughly before handling. You can spread them on a baking sheet to speed up cooling.
- Step 2: Prepare the Dressing In a mixing bowl, whisk together the 1 cup mayonnaise, 1/4 cup yellow mustard, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, salt, pepper, and 1/4 teaspoon cayenne pepper (if using) until smooth and well combined. Taste the dressing and adjust seasonings as needed—add more sugar for sweetness, more mustard for tang, or more cayenne for heat, according to your preference.
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- Step 3: Assemble the Salad Once the potatoes are completely cooled, place them in a large mixing bowl. Add the 3 chopped hard-boiled eggs, 1/2 cup diced celery, 1/4 cup diced sweet onion, and 1/4 cup chopped dill pickles. Pour the prepared dressing over the potato mixture and gently toss until all ingredients are evenly coated. Be careful not to mash or break the potatoes into smaller pieces, maintaining some texture.
- Step 4: Chill and Set Cover the potato salad with plastic wrap and refrigerate for at least 2 hours. This chilling time is essential to allow the flavors to meld together and deepen, significantly improving the taste. For best results, prepare the salad the night before serving, as it tastes even better after marinating overnight.
- Step 5: Garnish and Serve Before serving, give the salad a gentle stir. Sprinkle fresh chopped parsley or dill over the top for added freshness and a pop of color. Serve chilled alongside grilled meats, sandwiches, or as part of a classic Southern-inspired spread.
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