Bud's Potato Salad is a classic American side dish that is loved by many. This simple and delicious recipe is perfect for BBQs, picnics, or any casual gathering. Made with fresh potatoes, crunchy vegetables, and a creamy dressing, this potato salad is sure to be a hit. The recipe is easy to follow and can be prepared in just 30 minutes. Get ready to impress your family and friends with this mouthwatering potato salad!
Ingredients
- 4-5 large potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup diced dill pickles
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Directions
- Wash the potatoes thoroughly and cut them into small cubes. Leave the skin on for added texture and flavor.
- Place the cubed potatoes in a large pot and cover with water. Add a pinch of salt to the water.
- Bring the water to a boil over medium heat and cook the potatoes until they are tender but still firm, about 10-12 minutes. Be careful not to overcook them, as you don't want them to become mushy.
- While the potatoes are cooking, prepare the dressing. In a small bowl, combine the mayonnaise, yellow mustard, white vinegar, salt, and pepper. Mix well until smooth and creamy.
- Once the potatoes are cooked, drain them and let them cool for a few minutes.
- In a large mixing bowl, combine the cooked potatoes, celery, red onion, dill pickles, parsley, and the prepared dressing. Gently toss everything together until the ingredients are evenly coated with the dressing.
- Taste the potato salad and adjust the seasoning according to your preference. Add more salt, pepper, or mustard if desired.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the potato salad a gentle stir to redistribute the dressing. Garnish with additional parsley, if desired.
- Enjoy Bud's Potato Salad as a refreshing and flavorful side dish with your favorite grilled meats or sandwiches.
