Description
This classic potato salad recipe is creamy, tangy, and perfect for picnics, barbecues, or any summer gathering. Made with simple ingredients, it’s a crowd-pleaser that everyone will love.
Ingredients
Scale
- 2 pounds (900g) of potatoes, peeled and cubed
- 1 cup (240ml) of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup (150g) of celery, chopped
- 1/2 cup (75g) of red onion, finely chopped
- 4 hard-boiled eggs, chopped
- 2 tablespoons of fresh parsley, chopped (optional)
Instructions
- Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium and cook the potatoes until fork-tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth.
- Add the cooled potatoes, celery, red onion, and hard-boiled eggs to the bowl. Gently fold everything together until the potatoes are well coated.
- Taste and adjust seasoning if needed. If desired, sprinkle with fresh parsley before serving.
- Chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
- Feel free to add other ingredients like diced pickles, bell peppers, or bacon for extra flavor.
- This potato salad can be made a day in advance and stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 300
- Sugar: 1
- Sodium: 500
- Fat: 20
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
Keywords: potato salad recipe, classic potato salad, easy potato salad, creamy potato salad, summer side dish, picnic potato salad