Everyone needs a reliable potato salad recipe in their repertoire, and this one is classic in its simplicity. It's quick and versatile, and it will go with just about anything.
Instructions
1
Prepare the potato salad ingredients
2
Simmer the potatoes in a large pot until they’re tender, then drain them and set them aside until they’re cool enough to handle. Peel the potatoes and cut them into bite-sized pieces. Halve the boiled eggs, and set the yolks aside. Dice the egg whites, and add them to the potatoes along with the chopped onion. Editor’s Tip: Peeling the potatoes is optional, and it’s purely a cosmetic step, so leave the peels on if you like 'em that way. Boiling your potatoes in their skins, either whole or in the largest pieces possible, helps them retain their firm texture and avoids sogginess.
3
Mix the dressing and finish the salad
4
Mash the reserved egg yolks in a small mixing bowl. Add the mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Whisk until the dressing ingredients are combined, then pour the mixture over the potatoes and toss well. Taste the salad and adjust the seasonings if needed, until the flavor is well balanced. Spoon the salad into a serving bowl and smooth its surface, then garnish it with additional slices of boiled egg and a generous sprinkling of paprika, if desired. Editor’s Tip: The potatoes will absorb more flavor from the dressing if they’re still warm when you combine and toss them. Some recipes call for this explicitly, but even the ones that don’t will generally benefit from it.
