homemade potato salad
A classic creamy potato salad made with tender potatoes, crisp vegetables, and a tangy dressing.
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes peeled and diced
Vegetables
- 1 cup celery finely chopped
- 1 cup red onion finely chopped
- 1 cup hard-boiled eggs chopped
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 1 teaspoon paprika for garnish
Instructions
Prepare the Potatoes
- Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
Mix the Dressing
- In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Combine Ingredients
- In a large bowl, combine the cooled potatoes, celery, red onion, and chopped hard-boiled eggs. Pour the dressing over the salad and gently mix until everything is well coated.
Chill and Serve
- Cover the potato salad and refrigerate for at least 1 hour before serving. Garnish with paprika before serving.
Notes
For added flavor, consider adding fresh herbs like dill or parsley.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 400mg | Potassium: 600mg | Fiber: 3g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg