Prepare to be transported to a world of creamy, nostalgic deliciousness with Darryl's Mom's legendary Potato Salad! This isn't just another side dish - this is a family recipe that has been perfected over generations, promising to be the star of your next barbecue, picnic, or family gathering. With its perfect balance of tangy mustard, crisp vegetables, and tender potatoes, this potato salad is about to become your new go-to comfort food that will have everyone asking, "Who made this amazing dish?"
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 medium potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup celery, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Fill a large pot with water and add a pinch of salt. Place the peeled and cubed potatoes into the pot.
- Bring the water to a rolling boil over high heat. Reduce heat to medium and cook potatoes for 10-12 minutes until they are tender but not mushy. Test doneness by piercing with a fork - they should be soft but still hold their shape.
- Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow potatoes to cool completely to room temperature.
- While potatoes are cooling, dice the celery and onion into small, uniform pieces.
- In a large mixing bowl, combine mayonnaise, mustard, diced celery, and diced onion. Stir until well mixed.
- Gently fold the cooled potato cubes into the mayonnaise mixture, ensuring each potato is evenly coated.
- Season with salt and pepper to taste, mixing carefully to distribute seasonings.
- Optional: If using hard-boiled eggs, chop them and fold gently into the potato salad.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together.
- Serve chilled and enjoy Darryl's Mom's classic potato salad!
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold that hold their shape well when boiled.
- Don't overcook your potatoes - they should be tender but not falling apart. Test with a fork for the perfect texture.
- Always rinse potatoes in cold water after boiling to stop the cooking process and prevent them from becoming mushy.
- Let the potatoes cool completely before mixing with mayonnaise to prevent a runny consistency.
- For extra flavor, consider adding a splash of pickle juice or apple cider vinegar to your dressing.
- Refrigerate for at least an hour before serving to allow the flavors to meld together beautifully.
- For best results, consume within 2-3 days and keep refrigerated.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 65mg
