Classic Potato Salad (with Red Potatoes & Eggs) Ingredients: 2 ½ pounds red potatoes (or Yukon Gold), scrubbed and cut into chunks 3–4 large eggs ¾ cup mayonnaise (adjust to taste) 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar ½ teaspoon sugar (optional, balances flavor) ½ cup finely chopped celery ¼ cup finely chopped red onion (or scallions for milder flavor) 2 tablespoons chopped dill pickles or relish (optional) Salt and freshly ground black pepper, to taste Fresh dill or parsley (optional, for garnish) Instructions: 1. Boil the potatoes: Place potatoes in a pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 10–12 minutes. Drain and let cool slightly. 2. Boil the eggs: In a separate pot, cover eggs with water. Bring to a boil, then cover, turn off heat, and let sit 10–12 minutes. Cool under cold water, peel, and chop. 3. Make the dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, and sugar. 4. Combine: Add warm (not hot) potatoes to the dressing. Gently mix to coat. Add celery, onion, pickles (if using), and chopped eggs. Stir gently to combine. 5. Season and chill: Season with salt and pepper to taste. Chill for at least 1 hour. Garnish with fresh herbs before serving. --- A Brief History of Potato Salad: Potato salad has roots in German cuisine, brought to America by European immigrants in the 19th century. Traditional German versions used vinegar and bacon fat and were often served warm. Over time, American adaptations introduced mayonnaise-based dressings, and the dish evolved into a picnic and barbecue staple. Variations now span from creamy Southern styles with sweet relish to tangy mustard-forward versions—each reflecting local taste and tradition. --- #fyp #fypシ #queen #cat #meme #funny - @cheesewellington5