Creamy Potato Salad
Creamy potato salad is the quintessential summer side dish, boasting a smooth texture and vibrant flavors that perfectly complement any barbecue or picnic. This delightful recipe combines tender Yukon Gold potatoes with a rich mayonnaise dressing, crunchy celery, and zesty mustard, creating an irresistible medley of taste and texture. Easy to prepare and customizable, it’s sure to become a favorite at your gatherings, inviting everyone to enjoy every scrumptious bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Side dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 cup chopped celery
- 1/2 cup diced red onion
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Wash, peel (if desired), and cut potatoes into bite-sized cubes. Place in a pot with cold water and salt. Bring to a boil, cooking until fork-tender (10-15 minutes). Drain and let cool.
- Prepare the Dressing: In a bowl, mix mayonnaise and mustard until smooth. Season with salt and pepper.
- Chop the Veggies: Dice celery, red onion, and hard-boiled eggs into small pieces.
- Combine Ingredients: Gently fold cooled potatoes into the dressing along with chopped veggies and eggs.
- Chill: Cover and refrigerate for at least 1 hour for flavors to meld.
- Serve: Stir gently before serving. Garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Consider mixing in crispy bacon bits or fresh herbs like dill or chives for added flavor. Store leftovers in an airtight container in the fridge for up to 3 days.