Description
A classic potato salad recipe with a rich and creamy dressing.
Ingredients
Scale
- 2 pounds of Yukon gold potatoes, peeled and cubed
- 1 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of celery, finely chopped
- 1/2 cup of red onion, finely chopped
- 4 hard-boiled eggs, chopped
- 1/4 cup of fresh parsley, chopped
Instructions
- Boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and cool.
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, celery, red onion, and hard-boiled eggs to the dressing.
- Gently mix until all ingredients are evenly coated.
- Chill for at least 1 hour before serving.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider adding chopped pickles or relish.
- Experiment with different herbs such as dill or chives.
- For a lighter version, substitute Greek yogurt for some or all of the mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: ree drummond potato salad recipe