Ingredients

For the Salad

• Potatoes: 700 g
• Eggs: 5 large
• Onion: 50 g, finely chopped
• Celery: 1 stalk, finely chopped
• Pickles (marinated cucumbers): 50 g, finely diced
• Green onions: 10 g, finely chopped

For the Dressing

• Mayonnaise: 5 tablespoons
• Mustard: 2 teaspoons
• Apple cider vinegar: 1 tablespoon
• Sweet paprika: ½ teaspoon
• Salt: To taste
• Black pepper (ground): To taste

Prep Time, Cooking Time, Total Time, and Servings

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4–6

Steps to Make Classic Potato Salad with Mustard and Pickles

Step 1: Cook the Potatoes

1. Peel the potatoes and cut them into medium-sized chunks.
2. Place the potatoes in a large pot, cover with water, and add a pinch of salt.
3. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until tender but not falling apart.
4. Drain the potatoes and let them cool completely.

Step 2: Cook the Eggs

1. Place the eggs in a small pot, cover with water, and bring to a boil.
2. Once boiling, reduce heat to low and simmer for 10 minutes.
3. Remove the eggs, place them in a bowl of cold water, and let cool before peeling and chopping into small pieces.

Step 3: Prepare the Vegetables

1. Finely chop the onion and celery stalk.
2. Dice the pickles into small cubes.
3. Chop the green onions finely for garnish.

Step 4: Make the Dressing

1. In a small bowl, combine the mayonnaise, mustard, apple cider vinegar, paprika, salt, and pepper.
2. Mix well until smooth and creamy. Adjust seasoning to taste.

Step 5: Assemble the Salad

1. In a large bowl, combine the cooked potatoes, chopped eggs, onion, celery, and pickles.
2. Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
3. Garnish with chopped green onions and a sprinkle of paprika for color.

Step 6: Chill and Serve

1. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
2. Serve cold or at room temperature, and enjoy!

Why This Recipe is Timeless

The Classic Potato Salad with Mustard and Pickles has stood the test of time for several reasons:

1. Universal Appeal: Potato salad is a dish that transcends cultures, beloved by people from all walks of life.
2. Simple Ingredients: With pantry staples like potatoes, eggs, and mayonnaise, it’s a recipe that’s easy to whip up at a moment’s notice.
3. Versatility: This salad pairs well with everything from grilled meats to vegetarian mains, making it a go-to side dish for any occasion.
4. Customizable: Add your own twist with different herbs, spices, or even proteins like bacon or smoked salmon.
5. Nostalgic Comfort: The creamy texture and tangy flavors evoke memories of family meals and festive gatherings.

Nutrition Facts (Per Serving)

• Calories: 240 kcal
• Protein: 6 g
• Carbohydrates: 18 g
• Fat: 16 g
• Fiber: 2 g
• Sodium: 380 mg

FAQs

Can I Use a Different Type of Potato?

Yes, waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well after boiling.

What Can I Substitute for Mayonnaise?

You can use Greek yogurt, sour cream, or a combination of both for a lighter dressing.

Can I Make This Salad Ahead of Time?

Absolutely! In fact, it tastes even better when made a day in advance and stored in the refrigerator to allow the flavors to develop.

How Long Can This Salad Be Stored?

The salad can be stored in an airtight container in the refrigerator for up to 3 days.

What Can I Add for Extra Flavor?

Try adding diced apples, crispy bacon bits, or chopped dill for a unique twist.

Tips for Making the Best Potato Salad

1. Cook Potatoes Perfectly: Don’t overcook the potatoes, as they can become mushy. Aim for tender but firm chunks.
2. Cool the Ingredients: Let the potatoes and eggs cool completely before mixing to prevent the dressing from becoming runny.
3. Balance the Flavors: Taste the dressing and adjust the seasoning as needed. The balance of tangy vinegar, creamy mayonnaise, and mustard is key.
4. Use Fresh Ingredients: Fresh celery, green onions, and pickles add crunch and brightness to the salad.
5. Garnish with Care: A sprinkle of paprika or fresh herbs like parsley can elevate the presentation.

Storage Tips

Refrigerator:

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir before serving to refresh the flavors.

Freezer:

Potato salad is not suitable for freezing, as the texture of the potatoes and mayonnaise dressing changes upon thawing.

Conclusion

The Classic Potato Salad with Mustard and Pickles is more than just a side dish—it’s a culinary tradition that brings people together. With its creamy dressing, tender potatoes, and tangy pickles, it’s a recipe that embodies comfort and flavor in every bite. Whether you’re serving it at a summer barbecue, a holiday feast, or a simple family dinner, this salad is always a hit.

What makes this recipe truly special is its adaptability. You can stick to the classic ingredients or add your own flair to suit your tastes. Either way, it’s a dish that never fails to impress. The combination of textures and flavors creates a harmony that keeps people coming back for more.

So, gather your ingredients, set aside a little time, and treat yourself to the timeless pleasure of a well-made potato salad. With its rich history and universal appeal, this recipe is sure to become a staple in your kitchen for years to come.