Henton’s Potato Salad Recipe
Discover the ultimate Henton's Potato Salad recipe—perfectly creamy, easy to make, and always a hit at gatherings!
Equipment
- Large pot
- Strainer or colander
- Large mixing bowl
- Small bowl for dressing
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 3 pounds Potatoes peeled
- 4 large Eggs hard-boiled
- 1 cup Celery finely chopped
- ½ cup Red onion finely diced
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Paprika
- 3 tablespoons Fresh parsley chopped
Instructions
Step 1 – Cook the Potatoes
- Place the peeled potatoes in a large pot, cover them with water, and bring to a boil.
- Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly before dicing them into bite-sized pieces.
- Note: Ensure the potatoes are cooled properly to avoid them turning mushy when mixed with the dressing.
Step 2 – Prepare the Dressing
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
Step 3 – Combine Ingredients
- In a large mixing bowl, combine the diced potatoes, chopped eggs, celery, and red onion.
- Pour the dressing over the potato mixture and gently stir to combine ensuring each piece is well coated.
- Sprinkle paprika and chopped parsley over the top and give it one last mix.
- Warning: Be gentle with the mixing to keep the integrity of the potatoes intact.
Notes
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Add crunch by including diced cucumbers or radishes.