🥔 Potato salad
Simple, filling, and endlessly adaptable—potato salad shows up everywhere from family lunches to Eid tables. Here’s a balanced, creamy version that works with ingredients you can easily find.
🧾 Ingredients
- 4–5 potatoes (boiled, peeled, cubed)
- ½ cup mayonnaise
- 1–2 tbsp mustard (optional)
- 1 small onion (finely chopped)
- 1–2 boiled eggs (chopped, optional)
- Salt & black pepper
- 1–2 tbsp lemon juice or vinegar
👩‍🍳 Method
- Boil potatoes
Cook until just tender (not mushy). Cool slightly, then cube. - Make dressing
Mix mayonnaise, mustard, lemon juice, salt, and pepper. - Combine
Add potatoes, onion, and eggs. Mix gently so potatoes don’t break too much. - Chill
Refrigerate 30–60 minutes for best flavor.
🍽️ Variations
- Simple (non-creamy): olive oil + lemon + salt + pepper
- Desi twist: add green chilies, coriander, and a pinch of chaat masala
- German-style: skip mayo, use vinegar + mustard + a bit of warm broth
đź’ˇ Tips
- Don’t overdress—add mayo gradually
- Slightly warm potatoes absorb flavor better
- Chill before serving—it thickens and tastes better
⚡ 3-ingredient version
- Potatoes
- Mayonnaise
- Salt
Mix and chill—basic but still satisfying.
If you want, I can give you a high-protein version, a budget version, or a restaurant-style creamy recipe.
