Description

A creamy and tangy classic mustard potato salad made with tender potatoes, eggs, mustard, and a flavorful mayo-based dressing. Perfect for picnics, BBQs, and summer gatherings.

Ingredients

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2 pounds potatoes (Yukon Gold or Russet), peeled and cubed
3 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped dill pickles or relish
1/4 cup finely chopped red onion
2 celery stalks, finely chopped
1 tablespoon chopped fresh parsley (optional)

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Instructions

Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and let cool slightly.
Meanwhile, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain and cool with cold water, then peel and chop.
In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper.
Add the cooked potatoes, chopped eggs, pickles, onion, and celery to the dressing. Gently mix until combined.
Garnish with parsley if desired. Cover and refrigerate for at least 1 hour before serving.

Notes

Use Yukon Gold potatoes for a creamier texture or Russet for a fluffier result.
Chilling the salad helps the flavors meld together.
You can add a dash of paprika for color and extra flavor.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 2g
Sodium: 390mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 5g
Cholesterol: 105mg