Description
A creamy, flavorful potato salad perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 3 hard-boiled eggs, chopped
Instructions
- In a large pot, cover the diced potatoes with water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
- Add the cooled potatoes, celery, red onion, parsley, and hard-boiled eggs to the dressing. Gently fold to combine.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a lighter version, swap half of the mayonnaise for Greek yogurt.
- Add in chopped pickles or relish for an extra tangy flavor.
- This potato salad can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 70
Keywords: potato salad, classic potato salad, creamy potato salad, easy potato salad, potato salad recipe