Description
A flavorful twist on the classic potato salad, perfect for barbecues and picnics.
Ingredients
Scale
- 2 lbs waxy potatoes (Yukon Gold or red)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup diced celery
- 1/2 cup diced red onion
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 hard-boiled eggs, diced
- 1/4 cup chopped chives
Instructions
- Wash and peel the potatoes. Cut them into even-sized chunks (about 1-inch) and place in a large pot. Cover with cold water and add salt.
- Bring to a boil, reduce to a gentle simmer and cook for about 15–20 minutes, until fork-tender.
- While the potatoes are cooking, combine the mayonnaise, Dijon mustard, salt, and pepper in a mixing bowl.
- Chop the celery and onion into small pieces, then drain the potatoes when done and let them cool slightly.
- Carefully toss the cooled potatoes with the dressing, ensuring they are well coated without mashing.
- Add in the chopped celery, onion, and diced hard-boiled eggs, folding everything together gently.
- Adjust seasoning to taste, adding more mustard, salt, or pepper if needed. Fold in some chives and reserve some for garnish.
- Cover the salad and chill for at least one hour in the refrigerator.
Notes
This potato salad is best served chilled and can be made a day ahead for even better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: potato salad, classic salad, side dish, picnic, barbecue