Start with fresh, waxy potatoes for the best texture and flavor. Boil until tender, then cool and peel before chopping into bite-sized pieces.
For a classic touch, mix your potatoes with finely diced celery and onions. These ingredients add a satisfying crunch and depth of flavor to your salad.
Create a creamy dressing by combining mayonnaise, a touch of mustard, and a splash of vinegar. Adjust seasoning with salt and pepper for a balanced taste.
Gently fold the dressing into your potatoes and vegetables, ensuring everything is evenly coated without mashing the potatoes.
Add a sprinkle of paprika or fresh herbs like dill for extra flavor and a vibrant presentation. Customize with pickles or hard-boiled eggs if desired.
Chill your potato salad in the refrigerator for at least an hour before serving. This allows the flavors to meld and the salad to cool to the perfect temperature.
Rest the ribs for about 10 minutes after grilling so the juices redistribute, making every bite more flavorful.