Description
A basic recipe for classic potato salad featuring a tangy mustard dressing.
Ingredients
Scale
- 2 lbs potatoes (Yukon Gold or Russet), scrubbed
- 4 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain and let cool slightly.
- While potatoes cook, place eggs in a small saucepan, cover with water, and bring to a boil. Cook for 10 minutes. Drain and cool under cold running water. Peel and chop the eggs.
- Peel the cooled potatoes and cut them into bite-sized pieces. Place them in a large bowl.
- In a separate small bowl, whisk together the mayonnaise, mustard, and apple cider vinegar.
- Add the chopped eggs, celery, and red onion to the potatoes.
- Pour the dressing over the potato mixture. Add salt and pepper.
- Gently fold all ingredients together until everything is coated.
- Cover and chill in the refrigerator for at least 1 hour before serving.
Notes
- For best flavor, use freshly cooked potatoes.
- You can substitute Dijon mustard for yellow mustard for a sharper taste.
- Adjust the amount of mayonnaise or mustard to suit your preference.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 7
- Cholesterol: 95
Keywords: potato salad, mustard, side dish, picnic food, mayonnaise, eggs