Description
A classic American potato salad recipe that is creamy, tangy, and perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 4 hard-boiled eggs, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let cool completely.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
- Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold in the celery, red onion, hard-boiled eggs, and parsley until everything is well combined.
- Taste and adjust seasoning if necessary. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced pickles or relish for an extra tangy flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg