Description
A classic and simple potato salad recipe made with tender potatoes, creamy dressing, and a touch of mustard and herbs — perfect for picnics and potlucks.
Ingredients
Units
Scale
- 2 pounds potatoes (Yukon Gold or Russet), peeled and diced
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons pickle relish (optional)
- Salt and black pepper to taste
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Reduce heat and simmer for about 10-12 minutes or until potatoes are fork-tender. Drain and let cool.
- In a large bowl, combine mayonnaise, mustard, celery, red onion, parsley, and relish if using.
- Add the cooled potatoes and chopped eggs (if using) to the dressing and gently mix to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
- Use Yukon Gold potatoes for a creamier texture.
- Let the potatoes cool completely to avoid a watery salad.
- You can prepare this a day in advance for deeper flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg