Henton's Potato Salad Recipe
Henton's Potato Salad Recipe is not just another dish; it's a delightful blend of flavors and textures that makes every bite memorable.
Equipment
- Large pot
- Mixing bowl
- Cutting board
- Chef’s knife
- Vegetable peeler
- Measuring cups and spoons
- Salad spinner (optional, for drying vegetables) (optional, for drying vegetables)
Ingredients
- 2 pounds of Russet potatoes peeled and cubed
- 1 cup of real mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons apple cider vinegar
- 1 medium red onion finely chopped
- 1 cup celery diced
- 4 hard-boiled eggs chopped
- Salt and pepper to taste
- Paprika for garnishing
- Fresh parsley chopped, for garnishing
Instructions
- Cook the Potatoes: In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until they are tender but still firm, about 10 minutes. Drain and let cool.
- Mix the Dressing: In a mixing bowl, whisk together mayonnaise, mustard, and apple cider vinegar until smooth.
- Combine Ingredients: In the same bowl, add the cooled potatoes, red onion, celery, and chopped eggs. Toss gently to ensure the ingredients are well coated with the dressing.
- Season: Season with salt and pepper according to taste.
- Chill: Refrigerate the salad for at least one hour before serving to enhance the flavors.
- Serve: Garnish with paprika and fresh parsley before serving.
Notes
- Ensure the potatoes are cooked just right — overcooking will make them mushy.
- Use real mayonnaise for the best flavor.
- Chill the potato salad for at least an hour before serving to let the flavors meld.
- If you prefer a lighter version, substitute half the mayonnaise with Greek yogurt.
- Always taste and adjust seasoning before serving to perfect the flavor balance.