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Olivia

Classic Creamy Potato Salad: Discover the Perfect Recipe!

A classic creamy potato salad recipe that is perfect for picnics and gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds of Yukon Gold potatoes peeled and diced
  • 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 celery finely chopped
  • 1/2 cup of red onion finely chopped
  • 3 hard-boiled eggs chopped
  • 1/4 cup of fresh parsley chopped

Method
 

  1. Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for about 10-15 minutes, or until the potatoes are tender but not mushy. Drain and let cool completely.
  2. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well until smooth.
  3. 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 coated.
  4. Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  5. Serve chilled and enjoy!

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 22gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 500mgFiber: 2gSugar: 1g

Notes

  • For a tangier flavor, add an extra tablespoon of apple cider vinegar or a splash of pickle juice.
  • You can substitute Greek yogurt for half of the mayonnaise for a lighter version, or add diced pickles or relish for an extra crunch.

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