Classic Potato Salad
This creamy, tangy potato salad is perfect for picnics, barbecues, or any meal where you want a comforting side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup mayonnaise
- 2 lbs potatoes (Yukon Gold or Russet)
- 1/4 cup Dijon mustard
- 4 hard-boiled eggs, chopped
- 1/4 cup chopped pickles
- 1/4 cup finely chopped red onion
- 1/2 cup chopped celery
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Cook the potatoes in boiling water until tender, about 15-20 minutes. Drain, cool, and chop into bite-sized pieces.
- In a large bowl, combine mayonnaise, Dijon mustard, chopped pickles, red onion, celery, and apple cider vinegar. Mix well.
- Gently fold the chopped potatoes and hard-boiled eggs into the dressing mixture.
- Add salt and pepper to taste. Stir until everything is well-coated.
- Garnish with fresh dill or parsley. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Nutrition
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg