Envision this: a sun-drenched afternoon, laughter echoing in the air, and you’re holding a bowl of potato salad that’s as easy as it is delicious.
With just five ingredients, you’ve captured the essence of summer in every creamy, tangy bite.
The crunch of celery surprises you, mingling perfectly with the smoothness of mayo and mustard.
But there’s something more to this simple dish that you’re about to uncover…
Kitchen Tools Required
When preparing this delightful 5-ingredient potato salad, you’ll want to have a few trusty kitchen tools on hand to make the process smooth and enjoyable.
Start with a large pot for boiling your potatoes to tender perfection.
My grandmother always said the secret to a good potato salad starts with the right pot, where the potatoes can dance freely in boiling water.
Once cooked, a colander will be your best friend, efficiently draining away excess water.
A large mixing bowl will then cradle your ingredients, allowing them to mingle harmoniously.
A sharp knife and cutting board will help you achieve precise cuts of celery.
Finally, a sturdy mixing spoon will gently fold everything together, ensuring every bite bursts with flavor.
Recipe
This 5-ingredient potato salad is a simple and classic dish that’s perfect for any occasion.
With just a few basic ingredients, you can whip up a delicious side that’s both creamy and tangy.
It’s a great addition to picnics, barbecues, or even as a quick weeknight dinner accompaniment.
The key to a good potato salad lies in the balance of flavors and the texture of the potatoes, making sure they’re cooked just right.
The preparation is straightforward, requiring minimal cooking equipment and ingredients you likely already have in your pantry.
The combination of mayonnaise and mustard provides a creamy base with a hint of tang, while the chopped celery adds a satisfying crunch.
By following the simple instructions, you can enjoy a flavorful potato salad that’s sure to please your family and friends.
Ingredients:
- 2 pounds potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/2 cup chopped celery
- Salt and pepper to taste
To prepare the potato salad, start by placing the cubed potatoes in a large pot and covering them with water.
Bring the water to a boil over medium-high heat, then reduce to medium and simmer until the potatoes are tender, about 15-20 minutes.
Drain the potatoes in a colander and allow them to cool for 10 minutes.
In a large mixing bowl, combine the mayonnaise, mustard, and chopped celery.
Once the potatoes have cooled, add them to the bowl and gently mix to combine.
Season with salt and pepper to taste, and then chill the potato salad in the refrigerator for at least 30 minutes before serving.
For the best flavor, make sure the potatoes are fully cooled before mixing them with the mayonnaise mixture to prevent them from becoming mushy.
Consider using waxy potatoes like Yukon Gold to maintain the salad’s texture.
You can also adjust the amount of mustard based on your preference for tanginess.
For added flavor, think about incorporating chopped onions or hard-boiled eggs.
This will give your potato salad an extra layer of taste and texture that you and your guests will enjoy.
Cook & Prep Time
Imagine this: just 45 minutes is all it takes to whip up a delightful potato salad that’s sure to impress.
Picture yourself in the kitchen, chopping and cubing two pounds of fresh potatoes, feeling their firm texture beneath your knife.
The rhythmic sound of boiling water fills the air, as you take a moment to savor the anticipation of the flavors to come.
In just 15 minutes, you’ll have prepped the essentials—potatoes, mayonnaise, mustard, and crunchy celery—ready to be transformed.
20 minutes of simmering, and the potatoes are tender perfection. While they cool, you can relax, knowing the hardest part is behind you.
Before you know it, you’ll combine everything into a creamy, tangy masterpiece, ready for any occasion.
Cooking Steps
Envision this: it’s a sunny afternoon, and you’re in the kitchen with a large pot at the ready, enthusiastic to create a comforting classic.
You toss in those perfectly peeled and cubed potatoes, watching as they dance around in the bubbling water, softening to just the right tenderness.
While waiting for them to cool, you can almost taste the creamy blend of mayonnaise, mustard, and crisp celery coming together in the mixing bowl, promising a delightful harmony of flavors.
Step 1. Boil Potatoes in Large Pot
Start by grabbing your trusty large pot—it’s time to boil those potatoes to perfection.
Imagine the satisfying heft of the pot as you place it on the stove, ready for action.
Gently tumble in the peeled, cubed potatoes, each piece promising a bite of creamy bliss.
Growing up, my grandmother always said the secret to a good potato salad was starting with a generous pot.
It allows the potatoes room to move, cook evenly, and absorb just the right amount of heat.
The anticipation builds as you prepare these humble spuds for their transformation.
As they settle in, take a moment to appreciate their earthy aroma, a comforting reminder of childhood summer picnics.
You’re on your way to crafting a classic dish.
Step 2. Cool Potatoes for Ten Minutes
When the potatoes have reached that tender, fork-pierceable state, it’s time for a pause—a moment of patience before the final flourish.
You’ve watched them dance in boiling water, and now, they need a breather.
Drain them using a trusty colander, letting the steam rise like a warm kitchen hug.
Envision this: the window’s open, the gentle breeze cooling your kitchen, while those potato cubes rest quietly, their heat escaping into the air.
During these ten minutes, imagine the transformation.
It’s like waiting after a rainstorm—everything feels fresh, ready for what’s next.
This cooling period guarantees they won’t turn to mush when mixed, preserving their delightful texture.
Soon, they’ll be ready to join the creamy dressing, but for now, let them simply be.
Step 3. Mix Dressing in Bowl
With the potatoes resting and the kitchen air cooling, it’s time to turn your attention to crafting the heart of this salad—the dressing.
Picture it: a creamy blend waiting to envelop those tender potatoes.
Grab a large mixing bowl, and start by spooning in the mayonnaise, a comforting base reminiscent of backyard picnics.
Add the mustard next, its tangy zing promising to wake up your taste buds.
Toss in the chopped celery, bringing a fresh, crunchy contrast.
As you stir, notice how the ingredients come together, each playing its part like an ensemble cast in a summer blockbuster.
This is the moment where flavor and texture truly begin to shine, setting the stage for your potato salad’s grand finale.
Final Thoughts
Making a delicious potato salad with just five ingredients can feel like a small culinary victory, especially when you see the smiles it brings to a table of hungry friends or family.
Imagine the scene: laughter fills the air, and the simple joy of sharing a meal resonates as everyone reaches for seconds.
It’s the kind of dish that takes you back to warm summer picnics or holiday gatherings, where the aroma of freshly boiled potatoes mingles with tangy mustard and creamy mayonnaise.
You’ve crafted something memorable with just a handful of ingredients and a few steps.
The best part? It’s versatile enough to tweak—add a pinch of paprika or a handful of crispy bacon.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
You can definitely swap in sweet potatoes! They’ll add a delightful sweetness. Remember when you first tried them in a dish? Their vibrant color and unique flavor might just transform your salad into something uniquely delicious and memorable.
How Long Can Potato Salad Be Stored in the Refrigerator?
You’ve made a delicious salad, and now you’re wondering how long it’ll last. Store it in the fridge, and enjoy it for up to five days. Remember, each day brings a slightly deeper blend of flavors.
Can I Substitute Greek Yogurt for Mayonnaise?
You can definitely swap Greek yogurt for mayonnaise. It adds a tangy twist and creamy texture while being healthier. I once did this at a family picnic, and everyone loved the unexpected zing it brought to the dish!
Is It Safe to Leave Potato Salad Out at a Picnic?
Imagine you’re at a sunny picnic, enjoying laughter and games. But beware, leaving potato salad out too long can invite bacteria. Keep it chilled, under 40°F, and don’t let it sit out over two hours.
How Can I Make This Recipe Vegan-Friendly?
To make it vegan-friendly, swap the mayonnaise with a plant-based version. Once, I tried adding mashed avocado instead—it was creamy perfection! Experiment with flavors like smoked paprika or lemon zest to elevate the taste.
5-Ingredient Potato Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Mixing spoon
Ingredients
- 2 pounds potatoes peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/2 cup chopped celery
- Salt and pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with water.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes in a colander and let them cool for 10 minutes.
- In a large mixing bowl, combine the mayonnaise, mustard, and chopped celery.
- Add the cooled potatoes to the bowl and mix gently to combine.
- Season the potato salad with salt and pepper to taste.
- Chill the potato salad in the refrigerator for at least 30 minutes before serving.
Notes
