Description
This classic potato salad recipe is a must-have for picnics and BBQs. Creamy, tangy, and packed with flavor, it’s a crowd-pleaser that pairs perfectly with grilled meats and veggies.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon Gold or red potatoes (cut into bite-sized pieces)
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 celery stalks (diced)
- 1/4 cup red onion (finely chopped)
- 3 hard-boiled eggs (chopped)
- 2 tablespoons chopped fresh parsley or dill (optional)
- paprika for garnish (optional)
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
- Combine Ingredients: Add cooked potatoes, celery, red onion, and eggs to the dressing. Toss gently to coat everything evenly.
- Chill and Serve: Cover and chill for at least 1 hour. Garnish with fresh herbs and paprika before serving.
Notes
- For extra tang, add pickle juice.
- You can substitute mayo with sour cream or Greek yogurt for a lighter version.
- Best served chilled, ideal for picnics and potlucks.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
