potato salad
A creamy and tangy potato salad perfect for picnics and barbecues.
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes peeled and diced
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper to taste
Vegetables
- 1 cup celery chopped
- 1/2 cup red onion finely chopped
- 1/2 cup sweet pickle relish
Garnish
- 2 tablespoons fresh parsley chopped
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.
Make 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, pickle relish, and chopped eggs. Pour the dressing over the potato mixture and gently stir to combine.
Chill and Serve
- Cover the potato salad and refrigerate for at least 1 hour before serving. Garnish with fresh parsley before serving.
Notes
For added flavor, you can include diced bell peppers or bacon bits.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg