Sure! Here’s a simple recipe for classic potato salad:
Ingredients:
- 2 pounds (about 1 kg) potatoes (Yukon Gold or Russet potatoes work well)
- 3-4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons mustard (yellow or Dijon)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley (optional)
- Salt and pepper to taste
- Paprika (for garnish, optional)
Instructions:
- Wash the potatoes thoroughly. If you prefer, you can peel them, but leaving the skin on adds texture and nutrients. Cut the potatoes into bite-sized cubes.
- Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes cook for about 10-15 minutes, or until they are tender when pierced with a fork.
- While the potatoes are cooking, prepare the other ingredients. Chop the hard-boiled eggs, celery, red onion, and parsley.
- Once the potatoes are cooked, drain them in a colander and rinse them briefly with cold water to stop the cooking process. Allow them to cool slightly.
- In a large mixing bowl, combine the mayonnaise and mustard. Add salt and pepper to taste.
- Add the cooked potatoes, chopped eggs, celery, red onion, and parsley to the bowl with the mayonnaise mixture. Gently stir until all the ingredients are well coated with the dressing.
- Taste the potato salad and adjust the seasoning if necessary.
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least an hour to allow the flavors to meld together.
- Before serving, sprinkle the potato salad with paprika for garnish, if desired.
- Serve chilled and enjoy!
Feel free to customize this recipe to your taste preferences by adding ingredients like diced pickles, chopped bell peppers, or a splash of vinegar for extra tanginess.
