Independence Day, in the United States, celebrates American independence from Great Britain that took place on July 4, 1776.
Perfect for a picnic or barbecue, a “classic” potato salad recipe has been shared by Delish.
Claiming its potato salad is the “best” around, having been rated five stars and given glowing reviews.
“Wow… I have tried many potato salad recipes but this is my all time favourite,” one reviewer stated. “Amazing!”
Another added: “Don’t change a thing! This was absolutely delicious, and the presentation is fabulous with the chives sprinkled on top.”
Classic potato salad recipe
- Serves: six people
- Prep: 10 minutes
Ingredients
- 1.3kg potatoes, cut into 1.5cm pieces
- Salt
- One red onion, finely chopped
- One-and-a-half cups of cup mayonnaise
- One-quarter cup of chopped dill pickles
- One tbsp Dijon mustard
- One tbsp fresh lemon juice
- Half tsp paprika
- Four hard-boiled eggs, chopped
- One-quarter cup of thinly sliced chives
- Black pepper
Method
Make hard-boiled eggs
Lower eggs into boiling water using a slotted spoon, cover the saucepan with a lead, reduce the heat to medium-low and cook for 12 minutes.
Meanwhile, fill a bowl with about two cups of ice cubes and water; once the eggs are cooked, transfer them into the ice water and let them sit for about 30 seconds.
Using the back of a spoon, tap each egg to crack the outer shell. Put the cracked shelled eggs back into ice water to sit for another five minutes.
Then peel the eggs under a thin stream of cool running water, then set aside.
In a large pot, boil potatoes in salted water for about 12 to 15 minutes, until the potatoes are easily pierced with a knife. Drain and let cool slightly.
In a large bowl, mix red onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined.
Fold in the potatoes, eggs, and chives; season with salt and pepper. Refrigerate until ready to serve.
