Potato Salad
A creamy and tangy classic dish that is perfect for gatherings, picnics, and barbecues. This potato salad can be prepared ahead of time for convenience.
Ingredients
Main Ingredients
- 2 pounds potatoes Use fresh, high-quality potatoes.
- 1 cup mayonnaise Adjust the amount according to taste preference.
- 2 tablespoons mustard Adjust the amount according to taste preference.
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 1/4 cup dill pickles, chopped
- to taste Salt
- to taste pepper
- 2 hard-boiled eggs, chopped (optional) Fold in if using.
- to garnish Fresh parsley Use for garnishing before serving.
Instructions
Preparation
- Boil the potatoes in salted water until fork-tender.
- Drain and let cool, then cut the potatoes into cubes.
Mixing
- In a large bowl, combine the mayonnaise, mustard, celery, red onion, and dill pickles.
- Add the cooled potatoes to the bowl and gently mix until well coated.
- Season with salt and pepper to taste. If using, fold in the chopped hard-boiled eggs.
Chilling
- Refrigerate for at least 1 hour before serving.
- Garnish with fresh parsley if desired before serving.
Notes
Potato salad is best served chilled. It can be stored in an airtight container in the refrigerator for 3 to 5 days. Consider freezing it for longer storage, but be aware of potential texture changes after thawing.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gSodium: 350mgFiber: 3gSugar: 1g
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