Description
This classic potato salad is creamy, tangy, and packed with flavor. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red onion, finely chopped
- 2 celery stalks, finely chopped
- 4 hard-boiled eggs, chopped
- Fresh parsley, for garnish
Instructions
- In a large pot, cover the diced potatoes with water and add a pinch of salt. Bring to a boil and cook for about 10-15 minutes until tender. Drain and let cool.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
- Add the cooled potatoes to the bowl along with the red onion, celery, and hard-boiled eggs. Gently fold the ingredients together until well combined.
- Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider adding chopped pickles or relish.
- You can adjust the amount of mayonnaise and mustard to your taste.
- This potato salad can be made a day in advance for better flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 31
- Fiber: 3
- Protein: 6
- Cholesterol: 70
Keywords: potato salad, classic potato salad, creamy potato salad, picnic side dish, easy potato salad