Introduction
It was a sunny afternoon when Lina Vexley decided to recreate her grandmother’s famous potato salad for a family picnic. She remembered standing beside her as a child, watching the steam rise from freshly boiled potatoes and smelling the tangy aroma of the creamy dressing. Wanting to preserve that nostalgic flavor, Lina added her own twist — crisp red onions, fresh herbs, and perfectly boiled eggs. The result was a classic yet refreshing potato salad that everyone loved. Each bite brought back the warmth of home and the comfort of shared meals, reminding her why simple recipes often hold the fondest memories.
Classic Potato Salad
Equipment
- Large Pot
- Mixing Bowl
- Knife
Ingredients
Salad Base
- 2 lbs potatoes peeled and cut into bite-sized chunks
- 3 large eggs hard-boiled and chopped
- 1/2 cup red onion thinly sliced
- 2 tbsp fresh parsley chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp salt to taste
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 10–12 minutes. Drain and let cool slightly.
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, salt, and pepper to make the dressing.
- In a large bowl, combine the cooked potatoes, chopped eggs, red onion, and parsley.
- Pour the dressing over the potato mixture and toss gently until evenly coated.
- Refrigerate for at least 10 minutes before serving to allow the flavors to blend. Garnish with extra parsley or sliced eggs if desired.
Notes
Nutrition
How to Make Potato Salad
To make Potato Salad, start by peeling and cutting the potatoes into evenly sized chunks. Bring a large pot of salted water to a boil and cook the potatoes for about 10–12 minutes, or until they are tender but not falling apart. Drain them and allow them to cool slightly while you prepare the other ingredients.
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper to create a creamy, tangy dressing. This combination gives the salad its rich flavor while keeping it light and balanced.
In a large mixing bowl, combine the cooked potatoes with the chopped hard-boiled eggs, thinly sliced red onion, and fresh parsley. Pour the dressing over the top and toss gently until the potatoes are evenly coated, taking care not to mash them. For the best flavor, cover the bowl and refrigerate for at least 10 minutes to allow the ingredients to meld together.
Before serving, garnish the salad with extra parsley or sliced eggs for a polished look. You can also add celery, pickles, or a touch of paprika for extra crunch and color.
This potato salad is the perfect side dish for barbecues, picnics, or family dinners. Its creamy texture and tangy flavor complement grilled meats, sandwiches, or even holiday roasts, making it a versatile classic loved by all ages.
Conclusion
Potato Salad, created by Lina Vexley, is a timeless recipe that combines simplicity with heartwarming flavor. Each bite offers the perfect mix of creamy dressing, tender potatoes, and a touch of freshness from herbs and onions. It’s a dish that brings people together — whether at summer gatherings or cozy family meals. Easy to make and endlessly adaptable, this salad proves that the best recipes are often the ones passed down through generations, made with care, and shared with love.