Blue Ribbon Potato Salad

Potato salad is one of those dishes that is always a hit at summer barbecues, potlucks, and picnics. It’s easy to make, and it goes with just about everything. Whether you’re serving burgers, hot dogs, or grilled chicken, a creamy potato salad is always a welcome addition to the picnic table. This blue ribbon potato salad recipe is sure to be a hit with your family and friends. It’s creamy, flavorful, and oh-so-satisfying. Plus, it’s made with simple ingredients that you likely have on hand in your kitchen.

To make this potato salad, start by boiling two pounds of potatoes until they are fork-tender. Once the potatoes are cooked, drain them and let them cool. While the potatoes are cooling, make the dressing. In a small bowl, whisk together mayonnaise, Dijon mustard, white vinegar, sugar, salt, and pepper. Once the mixture is smooth and creamy, set it aside.

Once the potatoes have cooled, cut them into bite-sized pieces and place them in a large bowl. Add the dressing to the potatoes and toss to combine. Finally, add the chopped celery, red onion, and hard-boiled eggs to the potato salad and mix everything together. Taste and adjust the seasoning if desired.

Serving Suggestions

This potato salad is great on its own, but you can also serve it with other dishes. Try serving it alongside grilled chicken, burgers, steaks, or hot dogs. It’s also delicious served with seafood dishes like grilled salmon or seared tuna. You can even enjoy it as a side with roasted vegetables for a light and healthy meal.

Make Ahead Tips

This potato salad is best served immediately, but it can also be made ahead of time. To make ahead, cook and cool the potatoes, make the dressing, and combine everything in a large bowl. Cover and refrigerate the salad for up to four days. When ready to serve, add additional mayonnaise or a drizzle of olive oil to moisten the salad, if desired.

Variations

This potato salad recipe is a great base, but you can also add in some other ingredients to mix things up. Try adding chopped dill pickles, capers, or olives for a salty, briny flavor. You can also mix in some cooked bacon or diced ham for added flavor and texture. For a lighter version, try using Greek yogurt instead of mayonnaise.

Blue Ribbon Potato Salad Recipe

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup celery, chopped
• 1/2 cup red onion, diced
• 2 hard-boiled eggs, diced

Instructions:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 10 minutes. Drain and let cool.
2. In a small bowl, whisk together mayonnaise, Dijon mustard, white vinegar, sugar, salt, and pepper. Set aside.
3. Cut cooled potatoes into bite-sized pieces and place in a large bowl. Add dressing and toss to combine.
4. Add celery, red onion, and hard-boiled eggs to the potato salad and mix everything together.
5. Taste and adjust seasoning if desired. Serve immediately or refrigerate for up to four days.