Description
A classic, creamy potato salad that brings nostalgia and warmth to any gathering.
Ingredients
Scale
- 2 pounds Yukon Gold Potatoes
- 4 large Eggs, boiled
- 1 cup Celery, diced
- ½ cup Red Onion, finely chopped
- 2 tablespoons Dijon Mustard
- 1 cup Mayonnaise
- 2 tablespoons Apple Cider Vinegar
- Salt and Pepper, to taste
Instructions
- Boil the potatoes until fork-tender, about 15-20 minutes.
- Prepare the eggs by boiling them for 12 minutes and then placing in an ice bath.
- Mix the diced celery and chopped red onion together.
- Combine the cooled potatoes, celery, onion, and chopped eggs in a large bowl.
- Add mustard, mayo, and vinegar, then gently fold together.
- Season with salt and pepper, and let sit in the fridge for 30 minutes.
Notes
For variations, try adding jalapeños for heat or crispy bacon for flavor. This salad can be made ahead of time and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: potato salad, summer side dish, comfort food, picnic recipe, family gathering