Potato Salad Extraordinaire: A Creamy, Flavor-Packed Classic with a Gourmet Twist
Potato salad is one of those timeless dishes that never goes out of style. Whether it’s a backyard barbecue, a family picnic, or a comforting dinner side, it always brings people together. But the Potato Salad Extraordinaire takes this classic to the next level — with perfectly cooked potatoes, a rich and tangy dressing, and layers of texture and flavor that make every bite unforgettable.
Here’s a step-by-step guide to creating this extraordinary version of the humble potato salad.
🥔 Ingredients You’ll Need
For the salad:
- 2 lbs (900 g) of Yukon Gold or red potatoes
- 4 large eggs, hard-boiled
- 1 cup celery, finely diced
- ½ cup red onion, finely chopped
- ½ cup dill pickles, diced (or sweet pickles if preferred)
- ¼ cup fresh parsley, chopped
For the dressing:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Optional extras for added flair:
- ½ cup crispy bacon bits
- ¼ cup chives or green onions, sliced thin
- A dash of hot sauce or cayenne pepper for gentle heat
👩🍳 Step-by-Step Method
Step 1: Prepare and cook the potatoes
- Start by scrubbing your potatoes clean. You can peel them if you prefer a smoother texture, but leaving the skins on adds a rustic touch and extra nutrients.
- Cut the potatoes into bite-sized chunks, about 1-inch pieces. Try to make them uniform in size so they cook evenly.
- Place the potatoes in a large pot and cover with cold, salted water (cold water ensures even cooking).
- Bring the water to a gentle boil, then reduce the heat and simmer for about 10–12 minutes, or until the potatoes are tender but still hold their shape.
- Drain the potatoes and let them cool for 10 minutes. To prevent sogginess, spread them out on a baking sheet to let the steam escape.
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