Description
A creamy and flavorful potato salad, perfect for any gathering or picnic.
Ingredients
Scale
- 2 lbs red or Yukon Gold potatoes
- 2 1/2 tsp kosher salt
- 3 hard-boiled eggs, diced
- 2 dill pickle spears, diced (or 1/4 cup sweet relish)
- 2 celery stalks, diced
- 1 shallot, minced
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- Fresh parsley or dill, chopped
- Black pepper to taste
Instructions
- Boil the cubed potatoes in salted water for 8-10 minutes until fork-tender; drain well.
- Spread them on a baking sheet and sprinkle with 1 tbsp of vinegar. Let cool.
- Combine the diced eggs, pickles, celery, shallot, herbs, mayonnaise, Dijon mustard, and remaining vinegar and salt in a large bowl.
- Fold the cooled potatoes into the dressing until evenly coated, taking care not to break the potato pieces.
- Season with black pepper to taste for an added kick of flavor.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld beautifully.
Notes
Allow the potatoes to cool completely before adding them to the dressing to maintain their texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg