Classic Potato Salad
This creamy, tangy classic potato salad combines tender potatoes, crunchy celery, and a flavorful mayonnaise-mustard dressing, making it a perfect side dish for picnics, barbecues, and family meals.
Ingredients
- 2 lbs Yukon Gold or red potatoes, peeled and cut into bite-sized pieces
- 3 large hard-boiled eggs, chopped
- 0.5 cup celery, finely diced
- 0.5 cup dill pickles or sweet pickles, finely chopped
- 0.25 cup red onion, finely diced
- 0.75 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- to taste salt and black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-12 minutes or until fork-tender. Drain and let cool slightly.
- In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper.
- Add cooked potatoes, chopped eggs, celery, pickles, and red onion to the dressing. Gently fold to combine without mashing the potatoes.
- Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, garnish with fresh parsley if desired and serve chilled.
Nutrition
Serving: 1peopleCalories: 300kcalCarbohydrates: 28gProtein: 6gFat: 18gSaturated Fat: 3gSodium: 400mgFiber: 3gSugar: 3g
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