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This creamy potato salad is my go-to side dish for summer barbecues and casual family gatherings. With tender baby potatoes, perfectly cooked eggs, and a light tangy dressing, it delivers comfort and freshness every time.
I made this for a family picnic last spring and everyone asked for the recipe my cousin now requests it each time she visits
Ingredients
- Baby potatoes: give a creamy bite and hold shape best select firm and blemish-free potatoes for best texture
- Large eggs: add richness and protein use fresh eggs for easy peeling
- Mayonnaise: creates that classic creamy texture go for a full-fat version for fullest flavor
- White vinegar: adds bright tang and balances creaminess choose a good-quality vinegar for subtle depth
- Green onions: bring zesty fresh notes pick bright green crisp onions and slice thinly
- Salt: boosts flavor throughout use kosher or sea salt to taste
- Ground black pepper: gives gentle heat and aroma freshly ground is best
Step-by-Step Instructions
- Prep the Potatoes:
- Place sliced baby potatoes in a pot of cold salted water This helps ensure even cooking Bring to a boil and simmer for 15 to 20 minutes Test by piercing with a fork they should be tender but not mushy Drain thoroughly Cool to room temperature for about 10 minutes to avoid a watery salad
- Cook the Eggs:
- While potatoes cook nestle eggs in a separate pot with water covering them by about 5 centimeters High heat brings them to a boil Once boiling keep for 5 minutes then turn off heat Let eggs sit in hot water for 10 minutes for just-right hard-boiled centers Cool under running water and peel Chop into small cubes for even mixing
- Mix the Dressing:
- Stir mayonnaise and vinegar in a large bowl until fully smooth A whisk or fork works well to get a unified creamy base
- Combine and Fold:
- Add cooled potatoes chopped eggs and half the green onions to your large bowl Sprinkle with salt and ground black pepper to taste Use a spatula to gently fold everything together Take care not to mash the potatoes
- Finish and Serve:
- Scatter remaining green onions on top Serve right away for a slightly warm salad or cover and chill Refrigeration lets flavors meld but always store in a covered container
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I absolutely love the brightness fresh green onions add It reminds me of helping my grandmother snip onions from her herb garden and sprinkle them into this very dish making it feel extra special
Storage Tips
Potato salad keeps well in the fridge for up to two days The flavors deepen overnight and it holds together nicely Store it in an airtight container to prevent drying out or picking up fridge odors Stir before serving to freshen up
Ingredient Substitutions
You can try Greek yogurt or sour cream in place of half or all of the mayonnaise for a tangier lighter variation If you are out of green onions try a small amount of finely chopped red onion or fresh chives
Serving Suggestions
Pair with grilled meats or simple sandwiches for a complete meal Try serving it over crisp lettuce leaves or alongside crunchy pickles for extra contrast If you like extra flavor sprinkle on paprika or chopped dill
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Cultural Context
Potato salad is a staple at gatherings throughout Europe and America Each family puts their own spin on the classic In Germany salads use a vinegar-mustard dressing for zing while in the US creamy versions like this one reign supreme It is a dish that sparks nostalgic memories for many
Common Recipe Questions
- → How do I cook the potatoes for the salad?
Slice the baby potatoes and boil them in salted water for 15 to 20 minutes, until fork-tender. Drain and cool to room temperature before mixing.
- → What's the best way to prepare the eggs?
Place eggs in a pot, cover with water, bring to a boil, then turn off the heat and let them sit for 10 minutes. Cool under cold water and chop.
- → How should I mix the dressing for the salad?
Combine mayonnaise and white vinegar in a large bowl until smooth before folding in the potatoes, eggs, and green onions.
- → Can I make this dish in advance?
Yes, fully prepare and refrigerate for up to 2 days. Letting it chill enhances the flavors and texture.
- → How can I adjust the flavor?
Season with salt and ground black pepper to taste. Add extra green onions for more freshness or adjust vinegar for tanginess.