Description
A refreshing and creamy potato salad perfect for picnics and gatherings, featuring a tangy dressing that brightens the classic dish.
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 stalks celery, diced
- 1/4 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon paprika
Instructions
- Place the peeled and cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes until fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooked potatoes, celery, red onion, and hard-boiled eggs to the bowl. Gently toss to coat without breaking apart the potatoes.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Just before serving, garnish with paprika and parsley. Serve cold.
Notes
For a vegan option, use a blend of vegan mayo and mashed silken tofu, and skip eggs or add chickpeas for protein.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg