Creamy Potato Salad
A classic creamy potato salad that combines rich flavors with a refreshing crunch, perfect for picnics, barbecues, or family dinners.
Ingredients
Main Ingredients
- 4 cups Potatoes, peeled and cubed Yukon Gold potatoes are recommended for extra creaminess.
- 1 cup Celery, chopped Adds crunch and freshness.
- 1 cup Mayonnaise For creaminess; can be partially substituted with Greek yogurt for a lighter version.
- 2 tablespoons Dijon mustard Adds a tangy flavor.
- 2 tablespoons Apple cider vinegar Provides acidity.
- 1 teaspoon Salt To taste.
- 1 teaspoon Black pepper To taste.
- 1/4 cup Fresh herbs (parsley or dill), chopped Fresh herbs enhance flavor; dried herbs can be used if fresh are unavailable.
Instructions
Preparation
- Peel and cube the potatoes, then boil them in salted water until tender (about 15 minutes). Drain and let cool.
- Chop the celery and fresh herbs.
Mixing
- In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.
- Add the cooled potatoes, celery, and herbs to the dressing, gently mixing until everything is well-coated.
- Adjust seasoning to taste.
Chill
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Creamy potato salad is best served family-style. Garnish with extra fresh herbs. Store leftover potato salad in an airtight container in the refrigerator for up to three days. For longer storage, freeze in portions.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 4gSugar: 2g
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