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Potato Salad Extraordinaire: A Creamy, Tangy, Perfectly Balanced Classic

Potato salad has been a beloved side dish for generations, but Potato Salad Extraordinaire takes the familiar favorite to an entirely new level. This recipe blends tender potatoes, crisp vegetables, tangy dressing, and just the right amount of seasoning to create a dish that’s refreshing, hearty, and unforgettable. Whether you’re preparing it for a family dinner, picnic, holiday table, or potluck, this version guarantees compliments.

Below, you’ll find a step-by-step guide to creating this standout potato salad with ease.

⭐ Why This Potato Salad Is “Extraordinaire”

This version stands out because it:

• Uses the perfect balance of mayonnaise and tangy add-ins
• Combines textures: creamy dressing, tender potatoes, and crunchy vegetables
• Includes thoughtful seasoning to elevate every bite
• Holds up well in the fridge, tasting even better the next day

Ingredients You’ll Need

🥔 For the salad:

• 2 pounds (about 1 kg) potatoes – Yukon gold or red potatoes work best
• 3 large eggs, hard-boiled and chopped
• 1 small red onion, minced
• 2 celery stalks, finely diced
• 1/2 cup pickles or relish, chopped
• Optional add-ins: chopped parsley, green onions, sweet corn, peas

🥣 For the dressing:

• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Step-by-Step Method

Step 1 — Choose and Prepare the Potatoes

Selecting the right potatoes is crucial. Use waxy or semi-waxy varieties like Yukon gold, red potatoes, or white potatoes — they hold their shape and stay tender, not mushy.

1. Wash the potatoes well.
2. Peel them if you prefer (skin-on works too).
3. Cut into evenly sized cubes, about 1 inch each.

Even sizes mean even cooking, ensuring the salad has a consistent texture.

Step 2 — Boil the Potatoes to Perfection

1. Place the cubed potatoes in a large pot and cover with cold water.
2. Add a pinch of salt.
3. Bring to a boil, then reduce to medium heat.
4. Cook for 10–15 minutes, or until the potatoes are tender but not falling apart.

Test by piercing one cube with a fork — it should slide in easily without crumbling.

Drain the potatoes and let them cool slightly so they don’t melt the dressing.

Step 3 — Hard-Boil the Eggs

While the potatoes cook:

1. Place the eggs in a small pot.
2. Cover with cold water and bring to a boil.
3. Once boiling, turn off the heat and cover for 10 minutes.
4. Cool under cold water, peel, and chop.

The eggs give the potato salad richness and classic flavor.

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