Description
A creamy and tangy potato salad, perfect for barbecues and family gatherings, evoking nostalgia with every bite.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or red)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet relish (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the potatoes: Wash and peel the potatoes, then cut them into bite-sized chunks. Place them in a pot, cover with cold water, and add a pinch of salt.
- Cook the potatoes: Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-15 minutes until fork-tender.
- Drain and cool: Drain the potatoes and let them cool slightly to avoid mushiness.
- Prepare the dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, vinegar, salt, and black pepper, stirring until smooth.
- Add vegetables and eggs: Mix in the chopped celery, diced red onion, and chopped hard-boiled eggs, and sweet relish if using.
- Combine everything: Gently fold in the cooled potatoes without mashing them.
- Chill and serve: Cover and refrigerate for at least an hour before serving, optionally garnishing with fresh parsley.
Notes
For a lighter twist, substitute Greek yogurt for mayonnaise. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing and Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
Keywords: potato salad, Southern recipe, picnic food, BBQ side, creamy salad