Description
A creamy, tangy potato salad that combines rich mayonnaise with crisp vegetables for a delightful side dish perfect for any gathering.
Ingredients
Scale
- 2 pounds Russet potatoes (peeled and diced)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon mustard (Dijon or yellow)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chopped celery
- 0.5 cup chopped red onion
Instructions
- Boil the diced potatoes in cold, salted water until tender (about 10-15 minutes), then drain and let cool.
- In a large bowl, mix together mayonnaise, vinegar, mustard, salt, and pepper until smooth. Chill briefly if time allows.
- Add the cooled potatoes, chopped celery, and red onion to the bowl and toss to combine gently.
- Chill in the refrigerator for at least 60 minutes.
- Adjust seasoning with salt and pepper before serving.
Notes
Letting the salad chill enhances the flavor; aim for at least an hour, but overnight is even better.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg