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### Potato Salad Extraordinaire: The Ultimate Comfort Dish
When it comes to classic side dishes, few can rival the comfort and satisfaction of **Potato Salad**. But what if we told you there’s a version that takes this beloved dish to a whole new level? That’s right—**Potato Salad Extraordinaire** is here to change the game! This recipe isn’t your typical potato salad. It’s packed with flavor, texture, and a little extra love to make it the star of any meal. Whether you’re grilling in the summer, hosting a holiday feast, or just craving a tasty side, this potato salad is sure to wow your guests and elevate your spread.
So, what makes this potato salad “extraordinaire”? It’s all in the perfect balance of creamy dressing, crunchy vegetables, and the rich, tender potatoes. The secret ingredients add layers of flavor that make each bite more exciting than the last. Let’s dive into the details of this delicious recipe that’s sure to become your go-to potato salad!
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### **Ingredients:**
– **For the Potato Salad:**
– 2 lbs baby potatoes (Yukon Gold or red potatoes work best)
– 4 large eggs, hard-boiled and chopped
– 1/2 cup celery, finely chopped
– 1/2 cup red onion, finely chopped
– 1/2 cup pickles, chopped (or dill pickle relish for added sweetness)
– 1/4 cup fresh parsley, chopped (for garnish)
– Salt and pepper, to taste
– **For the Dressing:**
– 1 cup mayonnaise (or Greek yogurt for a lighter option)
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar (or lemon juice)
– 1 tablespoon honey (optional, for a touch of sweetness)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
– Salt and pepper, to taste
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### **Instructions:**
#### 1. **Cook the Potatoes:**
Start by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil. Reduce the heat to a simmer and cook the potatoes for about 10-12 minutes or until they are fork-tender. Be careful not to overcook them, as you want them to hold their shape in the salad.
Once cooked, drain the potatoes and let them cool slightly. Cut the potatoes into bite-sized chunks, leaving the skins on for extra texture and flavor. Set them aside to cool completely.
#### 2. **Prepare the Dressing:**
While the potatoes are cooling, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey (if using), garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper in a medium bowl. This dressing is where the magic happens—it’s creamy, tangy, and just the right amount of savory. Taste and adjust the seasoning, adding more salt or vinegar if needed to balance the flavors.
#### 3. **Assemble the Salad:**
In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, red onion, and pickles. Gently toss everything together until the ingredients are evenly distributed. Be careful not to mash the potatoes—gentle stirring is key to keeping that perfect texture.
Pour the dressing over the potato mixture and fold it in until all the ingredients are well coated. Taste and adjust the seasoning with more salt and pepper if necessary.
#### 4. **Chill and Serve:**
Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld and gives the salad a chance to firm up. For an even better taste, you can prepare the potato salad a day ahead of time.
Just before serving, garnish the salad with fresh parsley for a pop of color and an extra touch of freshness.
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