Creamy Potato Salad
A creamy and tangy potato salad perfect for summer picnics and potlucks, featuring tender potatoes, crunchy vegetables, and hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 1 cup mayonnaise
- 2 tablespoons mustard (Dijon or yellow)
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vinegar (white or apple cider)
- 2 boiled eggs, chopped
- Fresh herbs (for garnish: parsley, chives, or dill)
Instructions
- Cook potatoes in well-salted water until fork-tender, about 12 to 18 minutes.
- Drain and cool the potatoes slightly; then dice them.
- In a large bowl, combine mayonnaise, mustard, vinegar, salt, and pepper; whisk until smooth.
- Add the diced potatoes, onions, celery, and chopped eggs to the bowl; gently fold together.
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
- Before serving, give a final stir, adjust seasoning, and garnish with fresh herbs.
Notes
This potato salad tastes even better after a few hours in the fridge and can be made a day ahead for convenience. Serve chilled or slightly cool.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Find it online: https://www.simplefamilydishes.com/creamy-potato-salad/