Cold Summer Potato Salad
This cold potato salad is perfect for summer picnics, featuring creamy mayonnaise and fresh ingredients that make it a classic favorite.
Equipment
- 1 large pot for boiling potatoes
- 1 mixing bowl large
- 1 cutting board
- 1 knife for chopping
Ingredients
Main Ingredients
- 2 pounds red potatoes peeled and diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 hard-boiled eggs chopped
- 1 cup celery diced
- 1/2 cup onion finely chopped
- 1/4 cup pickles chopped
- Salt and pepper to taste
Optional Add-ins
- 1/4 cup bacon bits
- 2 tablespoons fresh dill chopped
- 1 tablespoon apple cider vinegar
Instructions
Preparation
- Wash, peel, and dice the potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
- While the potatoes cool, chop the hard-boiled eggs, celery, onion, and pickles. Set aside.
Mix the Salad
- In a large mixing bowl, combine the cooled potatoes, mayonnaise, mustard, chopped eggs, celery, onion, and pickles. Gently fold the ingredients together until well combined.
- Add salt and pepper to taste. If desired, incorporate optional add-ins like bacon bits or fresh dill for extra flavor.
Chill and Serve
- Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour before serving. This allows the flavors to meld together.
- Before serving, garnish with additional herbs or slices of hard-boiled egg. Serve cold as a side dish.
Storage and Freshness
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: Use waxy potatoes for the best texture. Let potatoes cool before mixing. Ingredient Substitutions: Vegan mayo can substitute regular mayo for a vegan version. How to Serve: Serve cold as a side dish with grilled meats. Storage & Freshness: Keeps for up to 3 days in the fridge. Make-Ahead Tips: Prepare a day in advance to enhance the flavors.