Origin World’s Best Potato Salad

Potato salad recipes have been around since the 16th century, evolving from warm German-style versions to the chilled, mayonnaise-based salads popular in the U.S. This version is inspired by classic American deli-style potato salad but with a few little tweaks for extra flavor.

What I Love About This Recipe

It’s simple but never boring: the combination of dill pickles, celery, and a touch of Dijon adds bright, fresh contrast to the creamy dressing. It’s always the first bowl to disappear at cookouts and potlucks!

Also Read : Chicken Biryani

World’s Best Potato Salad

Recipe by RecipeWikkiCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

World’s Best Potato Salad is a creamy, tangy, and perfectly seasoned classic made with tender boiled potatoes, mayonnaise, mustard, chopped celery, onions, and hard-boiled eggs. The ingredients are combined to create a rich and satisfying texture, with just the right balance of crunch and creaminess. Often served chilled, it’s a must-have at picnics, barbecues, and holiday gatherings. This timeless favorite lives up to its name by delivering comfort and flavor in every bite.

Ingredients

• 3 lbs (1.4 kg) Yukon Gold or red potatoes

• 1 cup mayonnaise

• 2 tbsp Dijon mustard

• 2 tbsp apple cider vinegar

• 1 tsp sugar

• 1 tsp salt, plus more for boiling

• ½ tsp black pepper

• ½ cup celery, finely chopped

• ½ cup dill pickles, finely chopped

• 4 hard-boiled eggs, chopped

• ¼ cup red onion, finely chopped

• 2 tbsp chopped fresh dill or parsley (optional)

Directions

• Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer 12–15 minutes, until just tender when pierced with a knife.
• Drain potatoes and let cool slightly. While still warm, cut into bite-sized chunks and place in a large bowl.
• In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
• Pour dressing over warm potatoes and gently toss to coat.
• Fold in celery, pickles, red onion, and chopped eggs.
• Sprinkle with fresh herbs if using. Cover and chill at least 1 hour before serving.
• Taste and adjust seasoning if needed.

Notes

• For extra tang, add a splash of pickle juice to the dressing.
• This salad keeps well in the fridge up to 3 days.
• If you prefer a lighter version, replace half the mayo with plain Greek yogurt.

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Origin Sandy’s Simple Spring Lettuce Salad

Spring lettuce salads have been a staple in European and Mediterranean cuisines for centuries, often featuring fresh greens, olive oil, and citrus-based dressings. This particular recipe takes inspiration from traditional farm-to-table salads, emphasizing freshness and simplicity.

What I Love About This Recipe

I love how effortlessly this salad comes together while still tasting incredibly refreshing. The combination of soft butter lettuce, crisp radishes, and a light vinaigrette makes every bite satisfying. It’s perfect as a side dish or even as a light lunch when topped with grilled chicken or shrimp. Plus, it’s highly customizable—you can add nuts, cheese, or seasonal fruits to make it your own!

Also Read : Baked Potato Soup

Sandy’s Simple Spring Lettuce Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 4 cups spring lettuce mix (butter lettuce, baby spinach, arugula)

• ½ cup thinly sliced radishes

• ¼ cup sliced cucumbers

• ¼ cup crumbled feta or goat cheese (optional)

• 2 tablespoons chopped fresh herbs (parsley, dill, or chives)

• 3 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon honey or maple syrup

• ½ teaspoon Dijon mustard

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

• In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
• In a large salad bowl, toss together the lettuce, radishes, cucumbers, and fresh herbs.
• Drizzle the dressing over the salad and gently toss to coat the greens evenly.
• If using, sprinkle crumbled feta or goat cheese on top for extra creaminess.
• Serve immediately and enjoy!

Notes

• Add toasted almonds or sunflower seeds for extra crunch.
• Swap lemon juice for balsamic vinegar for a deeper flavor

The post Sandy’s Simple Spring Lettuce Salad appeared first on RecipeWikki.