Enjoy the versatility of potato salad with three delicious variations. Whether you prefer the classic, bacon ranch, or Mediterranean twist, this recipe offers something for everyone.
Ingredients: 4 cups of boiled potatoes, diced. 1/2 cup of mayonnaise. 2 tablespoons of Dijon mustard. 1/4 cup of chopped red onion. 1/4 cup of diced celery. 1/4 cup of chopped dill pickles. 2 hard-boiled eggs, chopped. Salt and pepper to taste. For Classic Potato Salad: 2 tablespoons of chopped fresh parsley. For Bacon Ranch Potato Salad: 1/2 cup of crispy bacon bits, 2 tablespoons of chopped fresh chives. For Mediterranean Potato Salad: 1/2 cup of diced cucumber, 1/4 cup of crumbled feta cheese, 2 tablespoons of chopped fresh mint.
Instructions: In a large mixing bowl, combine the diced potatoes, chopped red onion, diced celery, chopped dill pickles, and chopped hard-boiled eggs. In a separate small bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper. Pour the dressing over the potato mixture and gently toss until well coated. Divide the potato salad into three portions for each variation: For Classic Potato Salad: Sprinkle with chopped fresh parsley and toss to combine. For Bacon Ranch Potato Salad: Add crispy bacon bits and chopped fresh chives, then toss to mix. For Mediterranean Potato Salad: Gently fold in diced cucumber, crumbled feta cheese, and chopped fresh mint. Chill in the refrigerator for at least 1 hour before serving. Enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
willow
