Hentons Potato Salad Recipe
Are you looking for a new way to celebrate the summer? With Henton's Potato Salad, you can enjoy a delicious and easy dish that will impress your family, friends, and neighbors. This scrumptious potato salad is creamy, tangy, and full of flavor! It's the perfect side dish for any summer barbecue or picnic.
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Servings: 5 people
Calories: 221kcal
Equipment
Ingredients
- 1/4 tablespoon of granulated white sugar chosen for its subtle sweetness, harmonizing the flavors in the dressing.
- 2 hard-boiled eggs meticulously prepared and delicately diced, adding a creamy and protein-rich element to the salad.
- 1/4 cup of vibrant red onion finely chopped into small pieces, providing a pungent and slightly sweet flavor to the salad.
- 1/2 teaspoon of premium paprika skillfully sourced from sun-dried chili peppers, providing a smoky and mildly spicy flavor to the salad.
- 1/4 tablespoon of salt and pepper meticulously measured to taste, enhancing the flavors of the salad with their well-rounded seasoning.
- 2 tablespoons of celery finely chopped into crisp and aromatic pieces, offering a refreshing and crunchy element to the salad.
- 1 pound of red potatoes carefully selected and cubed into smaller, bite-sized pieces, chosen for their tender texture and vibrant color.
- 1 tablespoon of premium yellow mustard skillfully crafted using a blend of tangy mustard seeds and aromatic spices, providing a zesty and flavorful kick to the dressing.
- 1/8 tablespoons of freshly chopped dill thoughtfully selected for its delicate and herbaceous flavor, adding a refreshing and aromatic note to the salad (optional).
- 1 tablespoon of apple cider vinegar carefully fermented from freshly pressed apples, offering a tangy and slightly fruity acidity to the dressing.
- 1/2 cup of creamy mayonnaise meticulously made from high-quality eggs and pure vegetable oil, adding a rich and silky texture to the dressing.
Instructions
- Boil a large pot of water over high heat. Once the H2O is simmering, add in diced potatoes and cook for 10 to 15 minutes or until they are softened. Don't forget to strain off the liquid when done and set aside.
- In another large bowl, mix together the boiled spuds with chopped hard-boiled eggs, diced red onion, finely sliced celery stalks, a dollop of mayonnaise, a spoonful of yellow mustard, some apple cider vinegar, a pinch of paprika, a sprinkle of sugar, salt and pepper. Stir everything together until the ingredients are evenly combined.
- For an extra layer of flavor mix in the chopped dill (if desired) and give it another light toss. Make sure to taste for seasoning and make adjustments if needed.
- Place in the refrigerator for a minimum of one hour prior to serving to allow the flavors to meld together. Enjoy chilled or at room temperature.
Notes
-You can substitute the mayonnaise with equal parts Greek yogurt or sour cream for a lighter version of this dish.
-For added flavor, try adding chopped pickles, bacon bits, or diced ham.
-For spicier versions, try adding some hot sauce or chopped jalapenos.
-If you want the potato salad to be creamier, you can add more mayonnaise or Greek yogurt.