Description
A comforting and creamy potato salad, perfect for gatherings and spring picnics, featuring tender potatoes, crisp celery, and a tangy dressing.
Ingredients
Scale
- 2 pounds of potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Cut potatoes into even chunks for uniform cooking. Check with a fork for tenderness.
- Drain and let cool. Spread the potatoes on a tray briefly to release steam.
- In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Peel and chop the cooled potatoes into bite-sized pieces and add to the bowl. Peeling is optional.
- Stir in celery, red onion, and parsley until well combined, folding gently to avoid mashing the potatoes.
- Taste and adjust seasoning if needed. Chill in the refrigerator for at least 1 hour before serving.
- Garnish with paprika before serving.
Notes
For best flavor, prepare a few hours in advance or the day before. Store in a sealed container and consume within 3-4 days.
- Prep Time: 15
- Cook Time: 20
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg