potato salad extraordinaire

Potato Salad Extraordinaire: A Creamy, Flavor-Packed Masterpiece

Potato salad is a classic side dish beloved at picnics, BBQs, and family gatherings—but when done right, it can become the star of the table. This recipe for Potato Salad Extraordinaire takes the humble potato salad to a gourmet level with layers of flavor, texture, and visual appeal. It’s not just a side dish—it’s an experience.

🥔 Why This Potato Salad is “Extraordinaire”

Unlike the typical versions that rely on mayonnaise and a few simple seasonings, this salad introduces:

• A perfect blend of creamy and tangy dressings
• Texture contrasts with crunchy veggies and soft eggs
• Fresh herbs for brightness
• Optional gourmet twists like smoked paprika or crispy bacon

Let’s walk through the step-by-step method of preparing this spectacular dish.

📝 Ingredients

For the Salad:

• 2.5 lbs (1.2 kg) Yukon Gold or red potatoes (waxy variety preferred)
• 4 large eggs
• 1/2 cup finely diced celery
• 1/2 cup finely diced red onion (or sweet onion)
• 1/4 cup chopped dill pickles (or sweet relish, if preferred)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped chives or green onions

For the Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream (for added creaminess)
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• Optional: 1/2 teaspoon smoked paprika or regular paprika
• Optional: 1/4 teaspoon garlic powder or onion powder

Optional Toppings:

• Crumbled crispy bacon
• Sliced radishes
• Sprinkle of paprika or chopped herbs

🧑‍🍳 Step-by-Step Method

Step 1: Prepare the Potatoes

1. Wash and dice the potatoes into evenly sized cubes (around 1-inch), keeping the skins on for color and texture—or peel if preferred.
2. Place the cubes in a large pot and cover with cold salted water.
3. Bring to a boil and cook until just fork-tender (about 10–12 minutes). Do not overcook or they’ll become mushy.
4. Drain immediately and spread the potatoes on a tray to cool slightly and release excess steam. This prevents sogginess.

Step 2: Boil the Eggs

1. While potatoes cook, place eggs in a saucepan and cover with water.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Drain and transfer eggs to ice water for 5 minutes. Peel and chop roughly once cooled.

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