Description
Indulge in this creamy potato salad, a perfect blend of velvety potatoes, crunchy vegetables, and zesty dressing. Ideal for picnics or barbecues, it’s sure to impress your guests!
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup celery, chopped
- ½ cup red onion, finely chopped
- ¼ cup fresh herbs (dill and parsley)
- Salt and pepper to taste
Instructions
- Wash and cube the potatoes into even pieces.
- Boil the potatoes in salted water for 10-15 minutes until fork-tender.
- Drain and cool completely in a colander.
- In a bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Fold cooled potatoes into the dressing along with celery, onions, and herbs.
- Refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - Customize with your favorite herbs or add diced pickles for extra crunch. - To lighten the recipe, substitute Greek yogurt for mayonnaise. - Store leftovers in an airtight container in the fridge for up to three days.