Description
A creamy and tangy mustard potato salad perfect for picnics.
Ingredients
Scale
- 2 pounds potatoes, peeled and cubed
- 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 fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water until tender, about 15 minutes.
- Drain and let cool.
- In a bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
- Add cooled potatoes, celery, onion, and parsley to the dressing.
- Toss gently to combine.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- This salad can be made a day ahead.
- Adjust mustard quantity to taste.
- For a twist, add chopped pickles or hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: mustard potato salad, potato salad, salad recipes, picnic food