A delightful potato salad recipe that combines creamy textures with a hint of crunch, perfect for any gathering.
Peel the potatoes and cut them into bite-sized cubes.
Cut the potatoes evenly to ensure they cook at the same rate.
Boil the potato cubes in salted water until tender, about 10-12 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Hard boil the eggs, then peel and chop them.
Peel the eggs under running water to make the process easier.
Finely chop the onion and celery.
Use a sharp knife for precise and safe chopping.
In a mixing bowl, combine the mayonnaise, celery seed, and garlic powder.
Mix the dressing thoroughly to ensure even flavor distribution.
Gently mix the cooked potatoes, chopped eggs, onion, celery, and dressing in the bowl.
Fold the ingredients together to avoid breaking the potatoes.
Serve the potato salad warm or chilled, garnished with a sprinkle of celery seed.
For a decorative touch, add a sprig of parsley on top.
Continue in our app for the best experience
