Description
A creamy and satisfying classic potato salad that combines tradition with unique flavors for a delightful side dish.
Ingredients
Scale
- 2 lbs Russet or Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 stalks celery, finely chopped
- 1/2 cup onion, finely chopped
- Salt, to taste
- Pepper, to taste
- 2 hard-boiled eggs (optional)
Instructions
- Wash the potatoes well to remove dirt. No peeling needed! Cut them into uniform chunks (around 1.5 inches).
- Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Reduce heat to medium and simmer for about 10-15 minutes or until tender.
- Drain the potatoes using a colander and let them cool for about 10-15 minutes.
- Chop the cooled potatoes into bite-sized pieces.
- In a large bowl, whisk together the mayonnaise and Dijon mustard until smooth. Add salt and pepper.
- Add the cooled potatoes to the bowl and fold in the finely chopped celery and onion.
- If using, chop the hard-boiled eggs and gently fold them into the mixture.
- Taste the salad and adjust seasoning as needed, then chill in the fridge for at least an hour.
Notes
Chill the potato salad for at least an hour to let the flavors meld. You can customize it with different herbs or spices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: potato salad, classic recipes, side dish, summer food, comfort food