Classic Potato Salad

This salad tastes better when made the day before. We use paprika as a garnish for sentimental reasons and a splash of colour. I’ve been known to toss in a handful of chopped fresh dill for the same reasons. Serves 6-8.

Ingredients

Potato Salad

5-6 cups yellow or red potatoes, peeled and cubed
3 celery stalks, chopped
3 green onions, sliced
2 tbsp gherkins, chopped
3 hard-boiled eggs, chopped
1/4 cup flat leaf parsley, chopped

Dressing

1 cup mayonnaise
2 tsp apple cider vinegar (or sweet pickle juice)
2 tsp prepared mustard
salt and pepper

Garnish

paprika, chopped parsley, chives

Instructions

Cook potatoes in a large pot of boiling salted water until fork-tender, drain. Transfer to a bowl and let cool.
Once cool, add celery, green onions, gherkins and hard-boiled eggs.

Dressing

Combine mayonnaise, apple cider vinegar, mustard and a good pinch of salt and pepper and mix until smooth. Taste and adjust seasoning as needed.
Add the parsley (reserve a little for garnish) and the dressing to the potato mixture and gently fold everything until combined. Refrigerate until ready to serve.
To serve, top with any of the listed garnishes.

Notes

Tips:

For a lighter dressing, use ½ cup mayonnaise and ½ cup sour cream or Greek yogurt.

Customize this salad by adding cooked peas and/or chopped radishes.

For a creamier salad, mash some of the cooked potatoes before adding the rest of the ingredients.