Step 2: Prepare the Hard-Boiled Eggs
- While the potatoes are cooking, place the eggs in a small saucepan and cover them with cold water.
- Bring to a boil, then turn off the heat and cover. Let sit for 10–12 minutes.
- Drain, cool under cold water, peel, and chop the eggs.
Step 3: Make the Creamy Dressing
- In a bowl, mix together the mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seed.
- Adjust seasoning to taste. Add a splash of pickle juice if you want a zesty kick.
Step 4: Combine the Ingredients
- In a large mixing bowl, gently combine the cooled potatoes, chopped eggs, celery, onion, and pickles or relish if using.
- Pour the dressing over the mixture and gently fold everything together to coat the potatoes evenly without mashing them.
- Taste and adjust salt or mustard if needed.
Step 5: Chill and Serve
- Cover the bowl and refrigerate the potato salad for at least 2 hours (overnight is even better).
- Just before serving, give it a gentle stir and garnish with fresh parsley or chives for a fresh finish.
👩🍳 Tips for the Best Potato Salad
- Don’t overcook the potatoes: They should hold their shape when mixed.
- Let it chill: Potato salad tastes best when the flavors have had time to meld.
- Customize it: Add crispy bacon, green peas, or chopped green onions for your own twist.
🍽️ Final Thoughts
Mom’s Creamy Potato Salad is more than a dish—it’s a nostalgic bite of home. With every forkful, you get a creamy, crunchy, tangy balance that brings comfort and joy to the table. Whether served alongside grilled chicken, burgers, or simply on its own, it’s sure to be a family favorite for years to come.
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