why make this recipe

Potato salad is a classic dish that brings comfort and joy to any gathering. It’s simple to make, delicious, and versatile. Whether you’re having a picnic, a barbecue, or just a family dinner, potato salad is always a crowd-pleaser. This recipe is enhanced with fresh ingredients like apples and herbs, giving it a unique twist that separates it from other standard potato salads.

how to make Potato Salad

Ingredients:

• 3 pounds potatoes
• 2 tbsp apple cider vinegar
• 6 large eggs
• 1 cup diced apple (peeled)
• 1/3 cup thinly sliced red onion
• 2 stalks celery, sliced
• 1 tbsp celery seeds
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 cup sour cream
• 2 tbsp dijon mustard
• 1/2 tsp salt, plus more to taste
• 1/2 tsp pepper, plus more to taste
• 1 cup sweet pickles, chopped with juice or sweet pickle relish
• 1/4 tsp paprika for garnish

Directions:

1. Prepare Potatoes: Quarter the potatoes and place them in a large pot. Fill with water until potatoes are covered by about two inches. Add about two teaspoons of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender, about 10-15 minutes depending on the size of the potato.

2. Hard Boil Eggs: Place eggs in a medium pot and cover with water (about an inch above eggs). Add a teaspoon of salt and vinegar to the water. Bring to a boil, then turn off the burner and cover the pot. Leave for ten minutes, then drain and cool the eggs in cold water.

3. Prepare Ingredients: Drizzle apple cider vinegar over drained potatoes and toss. Set aside. Slice red onion thinly and chop into shorter pieces. Drizzle lemon juice over, toss, and set aside. Chop dill and chives, slice celery stalks, peel and chop the apple, peel and chop the hard-boiled eggs, and chop enough pickles to fill a measuring cup.

4. Make Dressing: In a medium bowl, mix mayonnaise, sour cream, dijon mustard, and celery seeds. Add chopped pickles and juice, mix well, and set aside.

5. Assemble Salad: Pour the dressing over the potatoes and toss. Add onion, apple, celery, dill, chives, and eggs, and gently mix. Sprinkle with paprika before serving.

6. Serve & Enjoy!

how to serve Potato Salad

Potato salad can be served chilled or at room temperature. It’s perfect as a side dish to grilled meats or sandwiches. You can also enjoy it on its own for a light lunch or snack. Serve it in a large bowl or on individual plates, and don’t forget to garnish with extra chives or dill if desired.

how to store Potato Salad

To keep potato salad fresh, store it in an airtight container in the refrigerator. It can last for about 3 to 5 days. If you know you won’t finish it all within that time, consider freezing individual portions for later use.

tips to make Potato Salad

• Use fresh herbs for the best flavor.
• Choose waxy potatoes, like red or new potatoes, for a creamier texture.
• Let the salad sit in the fridge for a few hours before serving for the flavors to meld better.
• Taste and adjust salt and pepper as needed.

variation

For a healthier twist, you can substitute Greek yogurt for half of the mayo. You can also add in some cooked bacon for a smoky flavor or swap the apples for diced pickles for a tangier taste.

FAQs

1. Can I make potato salad a day ahead?
Yes, potato salad can be made a day in advance. Just store it in the fridge and give it a good stir before serving.

2. Can I use other types of potatoes?
Absolutely! While we recommend waxy potatoes, you can use whatever you have on hand. Just keep in mind that some varieties may break down more than others.

3. Is potato salad gluten-free?
This potato salad recipe is gluten-free since it uses only gluten-free ingredients. Always check labels if you’re concerned about cross-contamination.