Description
A simple and delicious potato salad recipe that’s perfect for picnics, barbecues, or any gathering.
Ingredients
Scale
- 2 pounds of potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/4 cup pickles, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 boiled eggs, chopped (optional)
- 1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
- Boil the potatoes in a large pot of salted water until fork-tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine mayonnaise, mustard, salt, and pepper. Mix well.
- Add the cooled potatoes to the bowl along with celery, red onion, pickles, and boiled eggs if using. Gently fold to combine.
- Taste and adjust seasonings as necessary. If desired, add fresh dill or parsley.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- Feel free to customize with your favorite add-ins, such as bacon or bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sodium: 300
- Saturated Fat: 2
- Trans Fat: 0
- Protein: 4
- Cholesterol: 30