Description
A delicious and creamy potato salad with a tangy mustard dressing, perfect for picnics, barbecues, or family gatherings.
Ingredients
Scale
- 2 pounds potatoes
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery, chopped
- 1/2 cup onion, finely chopped
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil the potatoes in salted water until tender, about 15 to 20 minutes.
- Drain the potatoes in a colander and let them cool, then chop into cubes.
- Make the dressing by combining mayonnaise, Dijon mustard, and apple cider vinegar in a large mixing bowl.
- Add the chopped potatoes, celery, onion, and hard-boiled eggs to the dressing.
- Mix gently to coat the potatoes without mashing them.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes to meld flavors.
- Garnish with fresh parsley if desired before serving.
Notes
Use waxy potatoes like red or Yukon gold for best texture. This salad can be made a day in advance for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg