Description
A classic creamy potato salad that brings warmth and comfort to any gathering, perfectly balanced with crunchy veggies and a luscious dressing.
Ingredients
Scale
- 2 pounds potatoes
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Start by peeling and dicing the potatoes into bite-sized chunks. Bring a large pot of water to a boil, then add the potatoes and cook until they are tender, about 10-15 minutes. Drain them well and let them cool completely.
- While the potatoes cool, grab a large mixing bowl and whisk together the mayonnaise, mustard, salt, and pepper.
- Once the potatoes have cooled, add them to the dressing along with the chopped celery, red onion, and hard-boiled eggs. Mix everything together gently.
- To allow the flavors to meld beautifully, cover the bowl and refrigerate the salad for at least an hour before serving.
- Just before serving, sprinkle a little paprika on top for a pop of color and subtle hint of spice, if desired.
Notes
This creamy potato salad tastes even better when made a day ahead. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg