Classic Creamy Potato Salad (Printable Version)
Creamy potato salad with eggs, pickles, and celery seed, ideal as a side for gatherings or picnics.
# What You'll Need:
→ Main Ingredients
01 -
2.3 kg russet potatoes, peeled and diced (approximately 8 medium)
02 -
355 ml mayonnaise
03 -
60 ml yellow mustard (adjust to taste)
04 -
150 g mini dill pickles, diced
05 -
8 g celery seed (adjust to taste)
06 -
5 large eggs, hard-boiled, peeled, and diced
07 -
5 g salt
08 -
2.5 g ground black pepper
# Steps to Follow:
01 -
Peel the potatoes and cut into bite-size pieces. Place them in a large pot, cover generously with cold water, and bring to a boil over medium-high heat.
02 -
Boil the potatoes until fork-tender, approximately 15 minutes. Drain thoroughly and transfer to a large mixing bowl.
03 -
To the warm potatoes, add mayonnaise, yellow mustard, diced pickles, celery seed, and diced boiled eggs. Gently fold until evenly coated.
04 -
Sprinkle salt and pepper over the mixture. Gently fold again to ensure consistent seasoning without breaking the potatoes.
05 -
Serve immediately while warm, or cover and refrigerate to serve chilled as desired.
# Additional Notes:
01 -
For optimal flavor and texture, prepare in advance and chill for several hours before serving. Store in an airtight container in the refrigerator for up to five days.
02 -
Avoid freezing as this introduces excess moisture and adversely affects texture upon thawing.