Description
Homemade potato salad is the ultimate summer side dish, blending creamy, tangy flavors with tender potatoes for a delightful addition to any gathering. This nostalgic recipe combines crunchy celery and hard-boiled eggs, creating a dish that resonates with family memories and celebrations. Perfectly seasoned and easy to prepare, it’s a must-have at barbecues and picnics alike.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup finely chopped celery
- ½ cup finely chopped red onion
- 2 hard-boiled eggs, diced
- 1 teaspoon paprika (for garnish)
- Salt and pepper to taste
Instructions
- 1. Boil the potatoes: Peel and cube potatoes. Place in salted water, boil, then simmer for 15–20 minutes until tender. Drain and cool slightly.
- 2. Prepare the dressing: In a large bowl, mix mayonnaise and Dijon mustard until smooth.
- 3. Chop veggies: Finely chop celery and red onion; set aside.
- 4. Hard-boil eggs: Boil eggs for 12 minutes, cool under running water, peel, and dice.
- 5. Combine: Add cooled potatoes, chopped vegetables, and diced eggs to the dressing. Mix gently.
- 6. Chill: Cover and refrigerate for at least one hour before serving. Garnish with paprika before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg