(829 votes, average: 3.55 out of 5)
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A classic potato salad recipe that will be your barbecue and pot luck supper staple. Includes variations so you can customize to fit all your taste preferences!
Tip: One favorite has crunchy vegetables and diced dill pickles, a summer favorite often feature garden peas and carrots. A creamy dressing, hard cooked eggs and a paprika garnish are staples!
Ingredients
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Preparation
Slice the Little Potatoes in half and place in a pot, with the 3 eggs, cover with cold water and bring to a boil.
Cook 10 to 15 minutes until soft when pierced with a fork.
Strain water and let potatoes and eggs cool.
Prepare the vegetables as directed for the variation chosen- either crunchy and creamy or peas and carrots version.
Peel and coarsely chop hard cooked eggs.
Place all ingredients for the preferred version in a large salad bowl.
Make the Dressing:
Whisk mayonnaise, vinegar, Dijon and hot sauce, if using, in a small bowl.
Add salt and pepper to taste.
Stir gently to combine all ingredients.
Place in refrigerator to allow the flavours to mellow for about 2 hours before serving.
Garnish with a dusting of paprika.