My classic potato salad recipe is quite similar to This simple pasta salad recipe. This is basically the warm-weather version of a casserole, so don’t let the word “salad” fool you.
Potato salad is a creamy dish and a very pleasant dish. I love it along with any kind of picnic or picnic main dish.
For me, the classic potato salad has to be the perfect combination of soft potatoes and hard-boiled eggs with a delicious crunch from bell peppers and onions.
Classic Potato Salad Ingredients:
- Red brown potatoes
- Hard-boiled eggs
- Red onions
- Red bell pepper
- chives
- Mayo
- Dijon Mustard
- Rice vinegar
- Enjoy sweet and sour food
- Salt and pepper
Do you cut potato cubes before boiling?
Yes, I peel and cut potatoes before boiling. Make sure they are soft enough to eat, but not so soft that they become mashed potatoes.
I peel potatoes because this is how I remember potato salad from my childhood, so that’s how I like it better. But you can completely leave the skin on and just scrub the potatoes well and cut them before boiling.
Do you put eggs in the classic potato salad?
Yes, you can boil your own eggs on the stove, in the oven, or you can buy them. Once the potatoes are done, the hard-boiled eggs, and the chopped vegetables, you’re ready to combine everything and stir it all up. That’s it!
Can you make potato salad ahead of time?
You can make the potato salad the night before you plan to serve it, but if you do, saute the chopped chives until you’re ready to serve. The flavor will become stronger the longer the dish is combined.
Leftover potato salad can be covered and refrigerated for at least a few days. Thanks for allowing me to share this easy classic potato salad with you! so so. Emma
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Traditional potato salad
This classic and creamy potato salad is the perfect accompaniment to a summer BBQ or picnic.
- 2 board red brown potatoes 3-4 large potatoes
- Cup Red onions chopped
- first red bell pepper
- 2 tablespoons chives chopped
- 3-4 hard boiled eggs
- first tablespoons Rice vinegar
- Cup mayo
- first tablespoons mustard dijon
- 2 tablespoons enjoy sweet and sour food
- salt and pepper
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Peel and cut into cubes. Simmer in water until tender enough to easily cut with a fork, 8-10 minutes. Drain and let cool.
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Thoroughly boil eggs unless using store-bought (hard-boiled) eggs. Let cool.
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Finely chop purple onions, bell peppers, boiled eggs and chives.
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Place the potatoes, shallots, bell peppers, hard-boiled eggs, and shallots in a large bowl. Add vinegar, mayo, mustard and sweetness. Stir until everything is well combined. Add salt and pepper to taste.
If you’re making the salad in advance (the night before), wait for the chives or spring onions to stir-fry just before that as the flavor will deepen a bit as the salad is stored.
