Description
A creamy and tangy potato salad, perfect for picnics and barbecues, inspired by classic family recipes.
Ingredients
Scale
- 2 pounds potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped pickles
- Salt and pepper to taste
- 1 tablespoon vinegar (optional)
- Fresh herbs (like parsley or dill) for garnish
Instructions
- Boil the potatoes in a large pot until tender, about 15-20 minutes. Drain and let cool.
- Cool and peel (if desired), then chop the potatoes into bite-sized pieces.
- Create the dressing by combining mayonnaise, Dijon mustard, chopped celery, chopped red onion, chopped pickles, salt, and pepper in a large bowl.
- Fold in the potato pieces until coated in the dressing.
- Adjust seasoning with vinegar, salt, and pepper as needed.
- Garnish with fresh herbs if desired.
- Chill in the refrigerator for at least 2 hours before serving to let flavors meld together.
Notes
This potato salad tastes better the next day, making it a perfect make-ahead dish. Store leftovers in an airtight container in the refrigerator, best enjoyed within 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg