Unlock the flavor of summer: how to make irresistible potato salad with mayonnaise and eggs

Potato salad, a classic summer staple, is a versatile dish that can complement any barbecue or picnic. While there are countless variations, the combination of mayonnaise and eggs remains a beloved classic. This comprehensive guide will walk you through the steps to create a creamy, flavorful potato salad that will impress your taste buds.

Ingredients:

• 5 pounds russet potatoes, peeled and cut into 1-inch cubes
• 12 large eggs, hard-boiled and chopped
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped red onion
• 1/4 cup chopped celery
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.
2. Prepare the Eggs: While the potatoes are boiling, hard-boil the eggs. Place the eggs in a single layer in a saucepan and cover them with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain the eggs and plunge them into cold water to stop the cooking process. Peel and chop the eggs.
3. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, salt, and pepper.
4. Combine Ingredients: Add the cooled potatoes, chopped eggs, red onion, celery, and parsley to the dressing. Stir gently to combine.
5. Chill and Serve: Refrigerate the potato salad for at least 4 hours before serving. This allows the flavors to blend and the salad to chill. Serve cold or at room temperature.

Variations:

• Mustard: Add a tablespoon of Dijon mustard to the dressing for a tangy kick.
• Bacon: Crumble some cooked bacon and sprinkle it over the potato salad for a smoky flavor.
• Dill: Replace the parsley with fresh dill for a refreshing twist.
• Vegetables: Add other vegetables to your liking, such as peas, carrots, or cucumbers.

Tips:

• Use waxy potatoes: Russet potatoes are a good choice for potato salad because they hold their shape well when cooked.
• Don’t overcook the potatoes: Overcooked potatoes will become mushy and ruin the texture of the salad.
• Allow the potatoes to cool: Before adding the dressing, let the potatoes cool slightly to prevent the mayonnaise from becoming runny.
• Don’t skimp on the mayonnaise: Mayonnaise is the key to a creamy potato salad. Use a good-quality mayonnaise for the best flavor.

The Perfect Side Dish

Potato salad with mayonnaise and eggs is a versatile side dish that pairs well with grilled meats, fried chicken, or a simple green salad. It’s a crowd-pleaser that will be enjoyed by all.

Frequently Asked Questions

Q: Can I use a different type of potato?
A: Yes, you can use waxy potatoes such as Yukon Gold or Red Bliss potatoes.

Q: How long can I store potato salad?
A: Potato salad can be stored in the refrigerator for up to 3 days.

Q: Can I make potato salad ahead of time?
A: Yes, potato salad can be made up to 24 hours ahead of time. Just refrigerate it until ready to serve.

Q: How can I make my potato salad more flavorful?
A: Add some chopped pickles, relish, or mustard to the dressing.

Q: Can I add other vegetables to my potato salad?
A: Yes, you can add other vegetables such as peas, carrots, or celery.