Description
A classic American potato salad recipe that is easy to make and perfect for gatherings.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet pickle relish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large pot, add the diced potatoes and cover them with cold water. Bring to a boil over medium-high heat and cook for about 10-15 minutes, or until the potatoes are fork-tender. Drain and let cool completely.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until well combined.
- Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold in the celery, red onion, chopped hard-boiled eggs, and sweet pickle relish.
- Stir everything together until the potatoes are well coated with the dressing. Taste and adjust seasoning if necessary.
- Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Before serving, sprinkle with fresh parsley if desired.
Notes
- For a creamier texture, add an extra 1/4 cup of mayonnaise.
- For a tangy twist, substitute half of the mayonnaise with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg