Description
A classic American potato salad recipe that is creamy, tangy, and perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds baby potatoes (Yukon Gold or red)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 hard-boiled eggs, chopped
- 1 cup celery, diced
- ½ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Instructions
- Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes or until fork-tender. Drain and let cool.
- While the potatoes are cooling, prepare the dressing. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.
- Once the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Add the potatoes to the bowl with the dressing.
- Gently fold in the chopped hard-boiled eggs, diced celery, red onion, and parsley. Mix until everything is well coated with the dressing.
- Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill for 2-3 hours.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary. Serve chilled.
Notes
- For a tangier flavor, add an extra tablespoon of apple cider vinegar or a squeeze of lemon juice.
- You can customize this salad by adding ingredients like diced pickles, bell peppers, or bacon bits for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg