Creamy Potato Salad
Indulge in the ultimate summer side dish with this creamy potato salad. Perfectly tender potatoes are enveloped in a rich, zesty dressing, enhanced by crunchy celery and sweet red onion. Whether at a picnic or backyard barbecue, this vibrant dish not only tantalizes the taste buds but also brings back fond memories of family gatherings. Easy to prepare and customizable to fit any palate, this creamy potato salad is sure to be a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Side
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 lbs Yukon gold potatoes
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 cup finely chopped celery
- ½ cup diced sweet red onion
- 4 hard-boiled eggs, diced
- ¼ cup fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and let cool.
- In a bowl, mix mayonnaise and Dijon mustard until smooth. Season with salt and pepper.
- Fold in celery, red onion, and hard-boiled eggs into the dressing.
- Gently add the cooled potatoes and stir until well combined.
- Chill for at least 1 hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg
Keywords: For added flavor, consider mixing in crispy bacon bits or chopped pickles. Substitute Greek yogurt for mayonnaise for a lighter version. Store leftovers in an airtight container in the fridge for up to three days.