Potato Salad
This creamy and crunchy potato salad is a classic dish perfect for gatherings, barbecues, and picnics, and can be made ahead of time for convenience.
Ingredients
Salad Base
- 2 pounds potatoes Choose firm potatoes for better texture.
Dressing
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 1 tablespoon mustard Adds a tangy flavor to the salad.
- 1/4 cup diced onion
- 1/4 cup chopped celery Provides a nice crunch.
- to taste Salt and pepper
- optional Chopped fresh herbs Try dill or parsley for extra flavor.
Instructions
Preparation
- Boil the potatoes until fork-tender, about 15-20 minutes.
- Allow the potatoes to cool, then peel and cube them.
Mixing
- In a large bowl, mix together the mayonnaise, mustard, onion, celery, salt, and pepper.
- Gently fold in the potato cubes until evenly coated.
- Add chopped herbs if desired.
Chilling
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Potato salad is best served cold and pairs well with grilled meats or sandwiches. Store in an airtight container in the refrigerator for 3 to 5 days. Let it sit in the fridge for a few hours before serving for enhanced flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 2g
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