Description
This classic potato salad is a timeless American staple that features tender, perfectly cooked Yukon Gold potatoes tossed in a rich, creamy dressing of mayonnaise and tangy mustard. Enhanced with the refreshing crunch of finely diced celery and red onion, this salad offers a perfect balance of textures. It is the ultimate side dish for any gathering, pairing beautifully with grilled chicken or veggie skewers.
Ingredients
3 lbs Yukon Gold Potatoes
1 cup mayonnaise
2 tbsp yellow mustard
2 stalks celery, finely diced
1/4 cup red onion, finely diced
4 large hard-boiled eggs, chopped
Salt and pepper to taste
Instructions
Dice potatoes into one-inch cubes.
Place potatoes in a large pot and cover with two inches of cool water.
Add two tablespoons of salt to the water and bring to a gentle boil.
Reduce heat and simmer for 12 minutes until fork-tender.
Drain and allow potatoes to steam-dry for 5 minutes.
Whisk together mayonnaise, yellow mustard, salt, and pepper in a medium bowl.
In a large bowl, combine the cooled potatoes, diced celery, red onion, and chopped eggs.
Pour the dressing over the potato mixture and toss gently until well coated.
Chill in the refrigerator for at least four hours before serving.
Notes
Soaking the diced red onion in cold water for ten minutes before adding to the salad helps remove excess sharpness. For best results, allow the salad to chill for at least four hours to let the flavors meld. Keep skins on the potatoes for a rustic presentation or peel them if you prefer a smoother texture.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg