Classic Potato Salad Recipe That Will Elevate Your BBQs
This classic potato salad is a must-try dish that enhances any BBQ with its creamy texture and zesty flavors.
Equipment
- - Pot
- Mixing bowl
- - Knife
- Cutting board
Ingredients
For the Salad
- 2 pounds Yukon Gold potatoes Substitute with waxy red-skinned potatoes if needed.
- 1 tablespoon Kosher salt Enhances flavor during boiling.
- 1 small red onion Use sweet onions if preferred.
- 1 cup mayonnaise Switch with Greek yogurt for a lighter touch.
- 1/2 cup finely chopped dill pickles Consider bread and butter pickles for sweetness.
- 2 tablespoons Dijon mustard Yellow mustard can be used for a sharper flavor.
- 2 tablespoons fresh lemon juice Replace with vinegar if lemons aren’t available.
- 1 teaspoon paprika Smoked paprika can elevate flavor.
- 3 large hard-boiled eggs (chopped) Omit for a vegan version.
- 1/4 cup thinly sliced chives Green onions can also be used.
- to taste freshly ground black pepper Season to taste.
For Garnishing
- 2 tablespoons extra chives Use parsley for a fresh touch.
Instructions
Preparation
- Cut the Yukon Gold potatoes into 1/2" cubes and boil them in salted water for about 15 minutes until tender but not mushy.
- Cook the hard-boiled eggs separately, cool under cold water, and chop for the salad.
- In a mixing bowl, combine cooled potatoes, chopped eggs, diced red onion, dill pickles, mayonnaise, Dijon mustard, lemon juice, paprika, and season with salt and pepper.
- Toss the mixture gently until well coated, cover, and refrigerate for at least 30 minutes before serving.
Notes
Customize this potato salad by adding crispy bacon for extra flavor and texture. Always taste and adjust the seasonings as needed.