Potato Salad
A creamy, tangy potato salad with tender potatoes, crisp celery, and a flavorful dressing—perfect for picnics or barbecues.
Equipment
- Large Pot
- Colander
- Mixing Bowl
Ingredients
Salad
- 2 lbs Yukon gold potatoes peeled and cubed
- 1/2 cup celery finely diced
- 1/4 cup red onion finely chopped
- 3 hard-boiled eggs chopped
- 2 tbsp fresh parsley chopped
Dressing
- 3/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook 10–12 minutes until fork-tender. Drain and let cool slightly.
- In a bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper to make dressing.
- In a large mixing bowl, combine potatoes, celery, onion, eggs, and parsley.
- Pour dressing over potato mixture and toss gently until evenly coated.
- Chill for at least 5–10 minutes before serving for best flavor.
Notes
For extra tang, add chopped pickles or pickle juice. Substitute half the mayonnaise with Greek yogurt for a lighter version. Keeps well in the fridge up to 3 days.
Nutrition
Calories: 290kcalCarbohydrates: 32gProtein: 6gFat: 16gSaturated Fat: 3gCholesterol: 110mgSodium: 330mgPotassium: 720mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 1.8mg
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