Description
A creamy, tangy, and delicious classic American potato salad, perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red potatoes recommended)
- 1 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of diced celery
- 1/2 cup of diced red onion
- 4 hard-boiled eggs, chopped
- 1/4 cup of chopped fresh parsley (optional)
Instructions
- Wash and peel the potatoes, then cut them into bite-sized cubes.
- Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.
- Once boiling, reduce the heat and simmer for about 10-15 minutes, or until the potatoes are fork-tender but not mushy.
- Drain the potatoes and let them cool for about 10 minutes.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
- Add the cooled potatoes, diced celery, diced red onion, and chopped hard-boiled eggs to the mayonnaise mixture. Gently mix until everything is well combined.
- Taste and adjust seasoning if necessary.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Garnish with fresh parsley if desired before serving.
Notes
- You can add other ingredients like pickles or bacon for extra flavor.
- This potato salad can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 3
- Protein: 6
- Cholesterol: 70
Keywords: classic American potato salad, potato salad recipe, easy potato salad, picnic potato salad, creamy potato salad