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The Perfect Potato Salad Recipe


My mother-in-law hates hard boiled eggs in her potato salad. I like them. My significant other always wants to put pickles in there. Uh? Pickles? Obviously, everyone has their own idea of what the perfect potato salad recipe should consist of, but what is it really?

I have the answer! After many trials and errors, I have the foolproof potato salad recipe for your Memorial Day barbecue, 4th of July pre-fireworks cookout or your lazy Sunday potluck.

YOUR Perfect Potato Salad

Part 1: The Potatoes
3 pounds potatoes of your choice: reds, Yukon gold, Idaho, fingerlings

Scrub, peel if desired, chop and boil in a large pot of water with a pinch of salt until tender. Drain and rinse with cold water. Refrigerate until cold.

Part 2: The Extras
2 cups of any of the following:
hard boiled eggs
celery
onions red, green, white, yellow
green bell pepper
pickles
bacon
cheese
cucumbers
radishes
capers
olives

Chop and add to the cold potatoes. Stir to combine.

Part 3: The Dressing
2 cups of your choice of binder or any combination:
ranch dressing
mayonnaise
Italian dressing (non-creamy option)
Greek yogurt
sour cream

2 tablespoons your choice of herbs:
parsley
dill
basil
tarragon
cilantro
chives

2 tablespoons any of the following:
lemon juice
lime juice
vinegar
Dijon mustard
blue cheese
horseradish

And finally:
salt and pepper

Mix together all dressing choice ingredients. Add salt and pepper to taste. Pour over potato salad mixture. Stir to coat. Refrigerate at least 30 minutes before serving. Eat. Enjoy.

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