Description
A flavorful and creamy potato salad that brings back the warmth of summer picnics, featuring tender baby potatoes coated in a zesty dressing.
Ingredients
Scale
- 2 lbs small potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup pickles, diced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the potatoes by washing them and placing them in a large pot with enough cold water to cover. Add salt and bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Prepare the dressing by mixing mayonnaise and Dijon mustard until well combined.
- Chop the red onion, celery, and pickles into small, uniform pieces.
- Drain the cooked potatoes and let them cool for about 10 minutes, then slice if necessary.
- Mix the potatoes with the chopped veggies and dressing, stirring gently.
- Season to taste with salt and pepper.
- Chill in the refrigerator for at least an hour before serving.
Notes
This potato salad can be easily customized with various ingredients and flavor enhancements, like olives, bacon, or herbs. Allowing it to chill enhances the flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato salad, French salad, summer side dish, picnic recipe, comfort food