🥔 Classic Creamy American Potato Salad

Ingredients:

• 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp apple cider vinegar
• 2–3 hard-boiled eggs, chopped
• 1/2 cup celery, finely diced
• 1/2 cup red onion or scallions, finely chopped
• 1/4 cup sweet pickle relish (or chopped dill pickles)
• Salt and pepper to taste
• Paprika for garnish (optional)
• Fresh chopped parsley or dill (optional)

Instructions:

1. Boil the potatoes: Place cubed potatoes in a large pot, cover with cold salted water, bring to a boil, and cook for 10–12 minutes or until fork-tender. Drain and cool slightly.
2. Mix the dressing: In a large bowl, whisk together mayo, mustard, vinegar, salt, and pepper.
3. Combine: Add potatoes, eggs, celery, onion, and relish to the bowl with dressing. Toss gently to coat.
4. Chill: Cover and refrigerate at least 1–2 hours before serving. Best served cold.
5. Garnish: Sprinkle with paprika or herbs before serving if desired.

🇩🇪 Classic German Potato Salad (Warm or Cold)

Ingredients:

• 2 lbs red or Yukon Gold potatoes
• 6 slices bacon, chopped
• 1/2 cup onion, finely chopped
• 1/3 cup apple cider vinegar
• 2 tbsp sugar
• 1 tbsp Dijon or yellow mustard
• 1/3 cup water
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Instructions:

1. Boil the potatoes: Boil whole potatoes (with skin) until fork-tender, about 15–20 minutes. Drain and let cool slightly, then peel and slice.
2. Cook the bacon: In a skillet, cook chopped bacon until crispy. Remove and set aside, leaving bacon grease in the pan.
3. Make the dressing: In the same pan with bacon grease, sauté onions until softened (about 2–3 minutes). Add vinegar, water, sugar, mustard, salt, and pepper. Stir and bring to a simmer for 2–3 minutes.
4. Combine: Add sliced potatoes and bacon to the skillet. Toss gently to coat in the warm dressing.
5. Finish: Sprinkle with parsley. Serve warm, room temp, or chilled—it’s great any way.