Description
A creamy and refreshing potato salad perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds of potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, add cubed potatoes and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, celery, red onion, and eggs to the bowl. Gently mix until everything is well coated.
- Taste and adjust seasoning if necessary.
- Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Garnish with fresh parsley before serving.
- Prep Time: 20
- Cook Time: 15
- Category: Salad
- Cuisine: American
Keywords: potato salad, classic potato salad, summer salad, picnic salad, creamy potato salad