Description
A creamy and tangy potato salad with crunchy vegetables, perfect for picnics and gatherings.
Ingredients
Scale
- 2 pounds waxy potatoes (such as Yukon Gold)
- 4 hard boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup chopped onion (red or sweet)
- 1/4 cup chopped celery
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Gently toss your washed potatoes into the pot. Cook until fork-tender, approximately 15-20 minutes. Once done, drain them in a colander and let them cool.
- Prepare your hard-boiled eggs by placing them in a saucepan, covering with water, and bringing to a gentle boil. Cover and let sit for 10-12 minutes. Transfer them to an ice bath for easy peeling and chop into small pieces once cool.
- In a separate mixing bowl, create your creamy dressing by combining mayonnaise, mustard, chopped onion, chopped celery, salt, and pepper.
- Once the potatoes are cool enough to handle, cut them into bite-sized cubes and gently fold in the chopped eggs.
- Pour the dressing over the potato and egg mixture and use a rubber spatula to mix gently.
- Cover the salad with plastic wrap and refrigerate for at least an hour to allow flavors to meld.
Notes
Potato salad can be made ahead of time and stored in the fridge for up to three days. Customize by adding crispy bacon, fresh herbs, or diced pickles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg
Keywords: potato salad, summer recipe, picnic food, side dish