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Classic American Potato Salad: A Timeless Side Dish

Few dishes embody the essence of a classic American picnic or barbecue quite like potato salad. Creamy, tangy, and packed with flavor, this dish has been a staple at gatherings for generations. While there are countless variations, the Classic American Potato Salad remains beloved for its simplicity and comforting taste. Let’s dive into a step-by-step guide to making this timeless recipe.

Ingredients You’ll Need

For a classic, crowd-pleasing potato salad, gather the following:

• 2 pounds (900 g) of potatoes – Yukon Gold or red potatoes work best for a creamy texture
• 3 large eggs
• 1 cup (240 ml) mayonnaise – preferably full-fat for richness
• 2 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 small red onion, finely chopped
• 2 celery stalks, diced
• 2-3 pickles or 2 tablespoons sweet pickle relish, chopped
• Salt and freshly ground black pepper, to taste
• Paprika, for garnish
• Fresh parsley, chopped (optional, for garnish)

Step 1: Prepare the Potatoes

1. Wash and peel the potatoes (peeling is optional for red potatoes if you prefer a rustic look).
2. Cut them into uniform cubes, about 1-inch pieces, to ensure even cooking.
3. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.
4. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
5. Cook for 10-15 minutes or until the potatoes are tender but still firm. Be careful not to overcook; you want them to hold their shape.
6. Drain and let them cool slightly.

Step 2: Boil the Eggs

1. Place the eggs in a small pot and cover with water.
2. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Transfer the eggs to an ice bath to cool, making them easier to peel.
4. Peel the eggs and chop them into small pieces.

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