Potato Salad Bowl

🥔 Potato Salad Bowl

Ingredients

• 2 lbs baby potatoes (red, yellow, or mixed), boiled until tender

• ½ cup mayonnaise (or Greek yogurt for lighter)

• 2 tbsp Dijon or yellow mustard

• 2 tbsp apple cider vinegar or lemon juice

• 2 stalks celery, diced

• ½ small red onion, finely chopped

• 3 hard-boiled eggs, chopped (optional)

• ¼ cup fresh dill or parsley, chopped

• Salt & black pepper, to taste

• Paprika, for garnish

• Optional toppings for a bowl: cherry tomatoes, sliced cucumbers, pickles, or even crispy bacon bits

Instructions

1. Cook potatoes

   • Boil potatoes in salted water until fork-tender (10–12 minutes). Drain and cool slightly.

   • Cut into halves or quarters for bite-sized pieces.

2. Make the dressing

   • In a bowl, whisk mayo, mustard, vinegar/lemon, salt, and pepper.

3. Assemble the salad

   • In a large bowl, combine potatoes, celery, onion, eggs, and herbs.

   • Gently fold in the dressing until well coated.

4. Build your bowl

   • Serve the potato salad in bowls and top with add-ons like tomatoes, cucumbers, or crispy bacon.

   • Sprinkle with paprika and extra herbs.

5. Chill or serve warm

   • Chill at least 30 minutes for flavors to meld, or serve warm for a rustic version.