Potato Salad For Two

So you’re craving something creamy, dreamy, and utterly delicious, but the thought of cooking for an army of imaginary friends just isn’t doing it for you tonight, huh? Yeah, me neither. We’re talking potato salad, but not the giant picnic bowl that haunts your fridge for a week. We’re talking Potato Salad For Two. Because sometimes, perfect portions are just… perfect.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *any* potato salad recipe. This is *the* recipe for when you want maximum flavor with minimum fuss. It’s **idiot-proof**, seriously. I’ve made it after a long day, half-asleep, and still managed to produce something edible (and delicious!). No giant bowls of leftovers staring judgmentally from the fridge. No complicated steps. Just pure, unadulterated potato-y goodness, perfectly portioned for you and your favorite human (or just you, let’s be honest).

Ingredients You’ll Need

• **2-3 medium potatoes:** Yukon Golds or red potatoes work best. Think “creamy, not crumbly.” About a pound, give or take.
• **½ cup mayonnaise:** Your favorite brand! Don’t skimp here; it’s the glue holding this deliciousness together.
• **1 tablespoon Dijon mustard:** For that little *zing*. If you only have yellow, use less, unless you like your potato salad with a primary color theme.
• **¼ cup finely chopped celery:** For the crunch! Don’t skip it unless you hate texture (and joy).
• **2 tablespoons finely chopped red onion:** Or a shallot if you’re feeling fancy. Adds a nice bite without being too overpowering.
• **1 tablespoon fresh dill or chives, chopped:** Or parsley! Fresh herbs make all the difference, trust me.
• **Salt and freshly ground black pepper:** To taste, obviously. But don’t be shy; potatoes love salt.
• **Optional: 1 hard-boiled egg, chopped:** For extra creamy richness and a touch of protein. Plus, it just *looks* right.

Step-by-Step Instructions

1. **Prep the Potatoes:** Wash your potatoes. Decide if you want to peel them or not – skins add rustic charm and nutrients, FYI. Cut them into ½-inch cubes. Try to keep them uniform for even cooking.
2. **Boil ‘Em:** Place the potato cubes in a medium pot and cover with cold water by about an inch. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out! Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender but not mushy (about 10-15 minutes).
3. **Drain & Cool:** Drain the potatoes really well. Spread them out on a baking sheet or large plate to let them cool down for about 10-15 minutes. This helps any excess moisture evaporate and prevents your potato salad from getting watery. **Important:** Warm potatoes absorb dressing better, but you don’t want them piping hot.
4. **Mix the Dressing:** While the potatoes cool, whisk together the mayonnaise, Dijon mustard, a good pinch of salt and pepper in a medium bowl.
5. **Combine Everything:** Gently add the cooled (but still slightly warm) potatoes, chopped celery, red onion, and fresh herbs (and the optional hard-boiled egg, if using) to the dressing bowl. Fold everything together gently until well combined. You don’t want to mash them!
6. **Taste & Adjust:** This is the fun part! Taste a spoonful. Does it need more salt? More pepper? A little extra mustard zing? Adjust to your liking.
7. **Chill Out:** Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Seriously, this step is non-negotiable for best results.

Common Mistakes to Avoid

• **Overcooking the Potatoes:** This is the number one sin. Mushy potatoes make for sad potato salad. You want them tender, but still holding their shape. **Test often!**
• **Not Salting the Boiling Water:** Rookie mistake! Potatoes are bland on their own. Salting the water infuses flavor from the start.
• **Mixing Hot Potatoes with Dressing:** Ever seen watery potato salad? That’s usually why. The hot potatoes release steam and break down the dressing. Let ’em cool a bit!
• **Under-seasoning:** Don’t be shy with the salt and pepper! Potatoes can handle it. Taste as you go, then taste again.
• **Serving Immediately:** While you *can*, the flavors haven’t had a chance to get to know each other. Give them at least 30 minutes in the fridge for a flavor party.

Alternatives & Substitutions

• **Potatoes:** No Yukon Golds? Red potatoes or even new potatoes work great. Russets are a bit starchier and can get crumbly, but if that’s all you have, go for it (just be extra careful not to overcook).
• **Mayo:** You could try Greek yogurt for a lighter version, but honestly, it changes the whole vibe. IMO, full-fat mayo is king here.
• **Mustard:** Yellow mustard is fine if that’s all you have, but Dijon offers a more sophisticated flavor. A touch of whole grain mustard also adds a nice textural element.
• **Herbs:** No fresh dill? Chives, parsley, or even a tiny bit of tarragon would be lovely. Dried herbs are okay in a pinch, but fresh is always superior.
• **Add-ins:** Feeling adventurous? Try a sprinkle of paprika for color, a dash of pickle relish for tang, or even some crispy bacon bits for a smoky crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Absolutely! In fact, it tastes even better the next day once all those delicious flavors have really mingled. Just store it in an airtight container in the fridge for up to 3-4 days.

What if I don’t have fresh herbs?

While fresh herbs really elevate this dish, you can totally use dried in a pinch. Just remember to use less (about one-third the amount) as their flavor is more concentrated. But seriously, go get some fresh ones next time!

My potato salad looks a little dry, what gives?

Oops! Did you drain your potatoes too much or let them cool too long before adding the dressing? You can always stir in another tablespoon or two of mayo or a splash of milk/pickle juice to bring back that creamy texture.

Is this recipe good for meal prepping?

For two people? Heck yes! It’s a perfect side dish or even a light lunch for a couple of days. Just don’t let it sit out at room temp for too long, nobody wants a rogue mayo situation.

Can I add other veggies?

Of course! Finely diced bell peppers (any color!), sweet corn, or even blanched green beans can be a fun addition. Just don’t go too wild; we’re still trying to appreciate the humble potato here.

Final Thoughts

And there you have it! A perfectly portioned, incredibly delicious potato salad that won’t leave you with a week’s worth of leftovers (unless you want them, no judgment here!). It’s simple, satisfying, and proof that good food doesn’t have to be complicated or a massive undertaking. So go ahead, whip this up, pat yourself on the back, and enjoy every creamy, dreamy bite. You’ve earned it!