Potato salad is a popular side dish made with boiled potatoes and other ingredients such as eggs, celery, onions, mayonnaise, or mustard to form a salad.
This recipe is for a classic potato salad that's rich and creamy with the perfect balance of flavors. This dish can be enjoyed either as a side dish, as part of an appetizer buffet, or as the main course at your next gathering. It'll feed quite a few people so be sure to save room for other dishes on the table! You can also make this ahead of time and it will keep in the fridge for 3-4 days without spoiling.
Ingredients
1 lb. Potatoes (Scrubbed, Peeled, and Cut)
1 tsp Chicken Bouillon or Chicken Stock
1 tsp Mustard Powder
¼ Cup All-Purpose Flour
2 Eggs
½ Cup Mayonnaise
3 Cloves Garlic (Mashed)
2 Green Onions (Chopped and Sliced Thin)
1/3 Cup Sliced Black Olives
½ Chopped Onion
2 Tbsp Chopped Parsley Salt and Pepper to taste
½ tsp Paprika
¼ Cup Sour Cream for Garnish
Instructions
1. Wash and scrub the potatoes well. Put them in a pot, cover them with cold water and bring them to a boil. Boil for 15-20 minutes or until fork-tender. Drain then let cool.
2. Add the chicken bouillon to the potatoes then mash until smooth using a potato masher. Stir in the flour and mix well so it's completely incorporated into the potatoes.
3. Add eggs, mayonnaise, garlic, onion, black olives, chopped parsley, and paprika to the potatoes mixture and stir well so everything is evenly mixed together. Season with salt & pepper to taste then set aside while you're making the salad dressing (condiments).
4. In a small bowl mix together the sour cream and mustard powder. Stir in ¼ cup water. Pour this mixture into the potato salad and stir until evenly distributed.
5. Place in the refrigerator for 1-2 hours to allow all the flavors to combine together. Serve in individual bowls with celery sticks, cherry tomatoes, and croutons on top. You can also serve it on top of slices of baguette or crackers if you'd like!
