Description
A delightful potato salad combining creamy and crunchy textures, perfect for barbecues and picnics.
Ingredients
Scale
- 900 g (2 pounds) Yukon gold or red potatoes, peeled and cubed
- 240 ml (1 cup) mayonnaise
- 30 g (2 tablespoons) Dijon mustard
- 70 g (½ cup) chopped celery
- 50 g (¼ cup) diced onion
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- Fresh herbs (dill or parsley) for garnish
Instructions
- Prepare the potatoes: Place the cubed potatoes in a pot of salted water. Bring to a boil, then simmer for 15-20 minutes until tender. Drain and cool.
- Make the dressing: Whisk together mayonnaise, Dijon mustard, salt, and pepper in a bowl.
- Combine ingredients: Fold the cooled potatoes into the dressing with celery, onion, and hard-boiled eggs gently.
- Chill the salad: Cover and refrigerate for at least 1 hour.
- Serve: Garnish with fresh herbs before serving and enjoy!
Notes
Potato salad can be made a day in advance for improved flavor. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg