Potato Salad
Cold salad of boiled potatoes with creamy or vinegar-based dressing and swappable vegetables and proteins. Served chilled or at room temperature with customizable mix-ins.
Ingredients
Method
Bring a large pot of salted water to a boil. Add cubed potatoes and cook for 12–15 minutes until fork-tender but still holding their shape. Drain and let cool to room temperature.
While potatoes cool, dice the red onion and celery into small, uniform pieces. Chop the fresh parsley.
In a large mixing bowl, whisk together mayonnaise, lemon juice, salt, and black pepper.
Add cooled potatoes, red onion, and celery to the dressing. Fold gently until all pieces are coated.
If using, add any combination of bacon, hard-boiled eggs, and cheese. Fold to combine.
Sprinkle with fresh parsley. Taste and adjust seasoning. Chill for at least 30 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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