AI Classic American Potato Salad

 Potato Salad (Minimalist Recipe Card)

Ingredients

• 2 lbs Eastern white or Yukon Gold potatoes, peeled & cubed
• 2–3 celery stalks, diced
• ½ onion, finely diced
• 3–4 hard‑steamed eggs, chopped
• Fresh parsley (optional tarragon), chopped
• Salt & black pepper

Dressing

• ½ cup mayo
• ¼ cup sour cream
• 1–2 tbsp mustard
• 1 tbsp yogurt
• 1–2 tsp vinegar or pickle juice
• Salt & pepper to taste

Steam‑Egg Method

• Place eggs in a steamer basket over boiling water
• Steam 12 minutes
• Shock in ice water
• Peel and chop

Potatoes

• Boil potatoes in salted water until just tender
• Drain and cool completely

Assembly

• Combine potatoes, celery, onion, eggs
• Fold in dressing gently
• Add herbs
• Chill 1–2 hours

Notes

• Eastern whites hold shape and stay creamy
• Russets fall apart — skip them
• Add paprika or pickles if you want a classic diner vibe