Description
This creamy potato salad is a must-have side dish for any occasion, combining tender potatoes with crunchy vegetables and a zesty dressing.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or Red Bliss)
- 1 cup celery, finely chopped
- 1 cup red onion, finely chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or dill)
Instructions
- Scrub and dice potatoes into cubes, boil for 15-20 minutes until tender, then cool.
- Chop celery and red onion, then mix in a bowl.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Gently fold cooled potatoes into the vegetable mixture, adding the dressing and seasoning with salt and pepper.
Notes
- Use fresh herbs for enhanced flavor.
- Refrigerate the salad for at least an hour before serving for best results.
- Customize with boiled eggs, pickles, or bacon for a twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: potato salad, creamy potato salad, summer side dish, easy potato salad recipe