Description
A creamy and flavorful potato salad perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/4 cup dill pickles, chopped
- Salt and pepper to taste
- 2 hard-boiled eggs, chopped (optional)
- Fresh parsley for garnish
Instructions
- In a large pot, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes to the bowl along with the celery, red onion, dill pickles, and hard-boiled eggs if using. Stir until well combined.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Garnish with fresh parsley before serving.
Notes
- Feel free to customize by adding ingredients like bacon, green onions, or bell peppers.
- This salad can be made a day in advance for a more developed flavor.
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 22
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 20
Keywords: potato salad, classic potato salad, creamy potato salad, picnic salad, barbecue salad