Description
A classic mustard potato salad with a tangy dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds potatoes, boiled and cubed
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1 cup celery, chopped
- 1/2 cup red onion, chopped
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes until fork-tender, about 10-15 minutes.
- Prepare the dressing by whisking together mayonnaise and mustard in a bowl.
- Chop the celery, red onion, and hard-boiled eggs, then set aside.
- Combine the ingredients in a large mixing bowl while the potatoes are still warm.
- Mix in the dressing gently, being careful not to mash the potatoes.
- Chill the salad in the fridge for at least an hour before serving.
Notes
Letting the salad sit for longer enhances the flavors. Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: potato salad, mustard, summer salad, picnic recipe, side dish