Mom’s Creamy Potato Salad: A Comforting Classic Made with Love
When it comes to family gatherings, summer barbecues, or potluck dinners, few dishes carry the heartwarming charm of Mom’s Creamy Potato Salad. This classic recipe, often passed down through generations, brings together tender potatoes, crunchy vegetables, and a rich, flavorful dressing that ties it all together. In this article, you’ll learn how to make this creamy delight step by step, preserving its traditional essence while adding a few pro tips for perfection.
🌿 Ingredients
For the salad:
2 pounds (about 1 kg) of waxy potatoes (Yukon Gold or red potatoes)
3 large eggs, hard-boiled and peeled
1 celery stalk, finely chopped
1/2 small red onion, finely chopped
1/4 cup dill pickles or sweet relish (optional, based on taste)
Fresh parsley or chives, chopped (for garnish)
For the creamy dressing:
3/4 cup mayonnaise (use full-fat for best texture)
1 tablespoon Dijon mustard or yellow mustard
1 tablespoon apple cider vinegar or white vinegar
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
1/4 teaspoon celery seed (optional but adds great flavor)
1 tablespoon pickle juice (optional, for tang)
🥔 Step-by-Step Method
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