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Easy Potato Salad Recipe

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4 from 4 reviews

This easy potato salad recipe combines tender red potatoes and chopped hard-boiled eggs with a creamy, tangy dressing made from mayonnaise, apple cider vinegar, and a touch of ground mustard. Enhanced with fresh chives and a paprika garnish, it’s a classic, crowd-pleasing side dish perfect for picnics, barbecues, or family dinners. The salad chills for two hours to meld flavors, resulting in a refreshing and satisfying dish.

Ingredients

Potatoes & Eggs

  • 6 medium red potatoes, finely diced
  • 3 hard-boiled eggs, peeled and finely chopped

Dressing

  • 1 cup mayonnaise
  • 2 tablespoons finely chopped chives
  • 1 tablespoon milk
  • 1 teaspoon apple cider vinegar
  • ¾ teaspoon salt
  • ½ teaspoon ground mustard
  • ¼ teaspoon pepper

Garnish

  • Paprika (for garnish)
  • Extra chives (optional, for garnish)

Instructions

  1. Cook the potatoes: In a large pot of boiling, salted water, add the finely diced red potatoes and cook until they are tender but still hold their shape, about 5 minutes.
  2. Drain and cool potatoes: Drain the potatoes thoroughly and transfer them to a large bowl. Place the bowl in the refrigerator to cool completely, allowing the potatoes to firm up and help the salad stay creamy and cohesive.
  3. Add chopped eggs: Once the potatoes are fully cooled, add the finely chopped hard-boiled eggs into the bowl with the potatoes.
  4. Prepare and mix dressing: In a separate bowl, whisk together the mayonnaise, finely chopped chives, milk, apple cider vinegar, salt, ground mustard, and pepper until smooth. Pour this dressing over the potatoes and eggs. Stir well to evenly coat. If desired, add a little more milk to reach your preferred creaminess.
  5. Garnish and chill: Sprinkle the top of the salad with paprika and additional chives if using. Cover and refrigerate for at least 2 hours to let the flavors meld perfectly before serving.

Notes

  • Use red potatoes as they hold their shape well when boiled and offer a nice texture for the salad.
  • Make sure potatoes are fully cooled before mixing with dressing to prevent it from becoming watery.
  • Adjust the milk quantity to achieve your preferred creaminess level in the dressing.
  • For a tangier flavor, add a bit more apple cider vinegar as you like.
  • This potato salad can be made a day ahead and stored in the refrigerator, making it ideal for meal prep or entertaining.

Find it online: https://marthatasty.com/easy-potato-salad-recipe/