Description
A delicious creamy potato salad perfect for summer picnics and family gatherings.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or red)
- 1 cup mayonnaise
- 2 tablespoons mustard (Dijon recommended)
- 1/2 cup diced onions (preferably red)
- 1/2 cup diced celery
- 1/4 cup vinegar (apple cider preferred)
- Salt and pepper to taste
- 2 boiled eggs (optional)
- Chopped parsley (for garnish)
Instructions
- Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool before dicing.
- Mix the dressing: In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Combine ingredients: Add diced potatoes, onions, celery, and boiled eggs (if using) to the dressing.
- Toss gently: Using a spatula, mix all ingredients until coated in dressing.
- Chill: Cover and refrigerate for at least an hour.
- Serve: Sprinkle with chopped parsley before serving.
Notes
For a lighter version, substitute Greek yogurt for part of the mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: potato salad, creamy salad, summer recipes, side dish, picnic food