Description
A classic homestyle potato salad loaded with creamy mayo, Dijon mustard, and crunchy celery, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds waxy potatoes (such as Yukon Golds)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 cup celery, diced
- 1/2 cup red onion, finely diced
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- Boil the potatoes: Wash, cut into chunks, place in a pot with water and salt. Bring to a boil for 10-15 minutes until fork-tender.
- Prep your veggies: Dice the celery and red onion, soaking onion in cold water to reduce sharpness.
- Mix your dressing: Combine mayonnaise, Dijon mustard, and apple cider vinegar in a bowl. Whisk until smooth.
- Combine potatoes and dressing: Fold warm potatoes into dressing carefully.
- Add crunchies: Gently mix in celery and onions.
- Season and garnish: Adjust salt and pepper, sprinkle paprika on top.
- Serve: Spoon into a bowl and enjoy at family gatherings or picnics.
Notes
For a creamier salad, let it chill in the fridge for about 30 minutes before serving. Add fresh herbs or crumbled bacon for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 13mg
Keywords: potato salad, summer side, classic recipe, picnic food