How to Make the Best Potato Salad
1. Cook the Potatoes
Peel and cut the potatoes into bite-sized chunks. Boil them in salted water for about 10-12 minutes until fork-tender but not mushy. Drain and let them cool slightly.
2. Prepare the Dressing
In a large mixing bowl, whisk together mayonnaise, mustard, pickle juice, salt, pepper, paprika, and sugar. This creamy mixture will bring all the flavors together.
3. Combine Everything
Gently fold the cooled potatoes into the dressing, making sure each piece is well coated. Add in the chopped eggs, celery, red onion, and pickles. Stir gently to avoid breaking up the potatoes too much.
4. Chill and Serve
For the best flavor, cover and refrigerate the potato salad for at least 2 hours before serving. This allows the flavors to meld beautifully. Garnish with a sprinkle of paprika before serving.
Tips for the Perfect Potato Salad
Don’t overcook the potatoes – You want them soft but still firm enough to hold their shape.
Use pickle juice – It adds a subtle tanginess that elevates the taste.
Let it chill – Giving it time in the fridge enhances the flavors.
Final Thoughts
This potato salad isn’t just good—it’s unforgettable! Whether you’re serving it at a summer cookout or alongside a warm meal, it’s guaranteed to impress. One bite, and you’ll agree—it’s the best potato salad you’ve ever had!
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