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Here’s a unique and detailed article about Potato Salad Extraordinaire, complete with step-by-step preparation:

Potato Salad Extraordinaire: A Classic with a Gourmet Twist

Potato salad has always been a staple at family gatherings, picnics, and potlucks. But while the classic version is always welcome, sometimes your table deserves an upgrade—something creamy, tangy, colorful, and bursting with flavor. Enter the Potato Salad Extraordinaire: a recipe that transforms humble potatoes into a show-stopping dish, combining traditional comfort with a gourmet touch.

Whether you’re hosting a summer barbecue or need a hearty side for a holiday spread, this salad is versatile enough to fit any occasion. Let’s break down the method, step by step.

Ingredients You’ll Need

2 lbs (900 g) baby potatoes or Yukon gold potatoes (waxy varieties hold shape best)
1 cup mayonnaise (or a blend of mayo and Greek yogurt for a lighter option)
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar or white wine vinegar
1 teaspoon sugar or honey (balances the tang)
3 boiled eggs, chopped (optional but recommended for richness)
½ cup celery, finely chopped
½ cup red onion, finely diced
½ cup dill pickles or cornichons, chopped
2 tablespoons fresh dill, parsley, or chives, chopped
Salt and black pepper, to taste
Paprika, for garnish

Step-by-Step Method

Step 1: Cook the Potatoes to Perfection

Scrub the potatoes clean and cut larger ones into bite-sized chunks while leaving smaller ones whole.
Place them in a large pot, cover with cold water, and add a generous pinch of salt.
Bring to a boil, then reduce to a simmer for 12–15 minutes, or until tender when pierced with a fork.
Drain immediately and let them cool slightly. For a creamier salad, let the warm potatoes absorb a splash of vinegar while they rest.

Step 2: Prepare the Creamy Dressing

In a large mixing bowl, whisk together mayonnaise, Dijon mustard, vinegar, sugar/honey, and a pinch of salt and pepper.
Taste and adjust: add more mustard for tang, vinegar for brightness, or mayo for extra creaminess.