Description
This classic American potato salad features fork-tender Yukon Gold potatoes coated in a tangy, creamy emulsion of yellow mustard and mayonnaise. By dressing the potatoes while they are still warm, the tubers absorb the vibrant, sharp flavors deep into their core. Finished with finely diced red onion, crisp celery, and fresh parsley, this recipe provides a comforting, nostalgic side dish that serves as the perfect accompaniment to any summer barbecue or casual family dinner.
Ingredients
3 lbs Yukon Gold potatoes
1/2 cup yellow mustard
1 cup mayonnaise
1/2 cup red onion, finely diced
3 stalks celery, finely chopped
1/4 cup fresh parsley, finely minced
Salt and pepper to taste
Instructions
Wash potatoes thoroughly and cut into uniform 1-inch cubes.
Boil potatoes in a large pot of salted water for 12-15 minutes until fork-tender.
Drain potatoes and allow them to steam-dry in the colander for 5 minutes.
Whisk together the mayonnaise and yellow mustard in a medium bowl until smooth.
Add the warm potatoes to a large mixing bowl and pour the dressing over them, tossing gently to coat.
Fold in the diced red onion, celery, and fresh parsley.
Season with salt and pepper to taste.
Serve immediately while warm or chill in the refrigerator for a deeper flavor.
Notes
Dress the potatoes while they are still warm to ensure maximum flavor absorption. Substitute Yukon Gold with Red Bliss potatoes if preferred. For a sharper flavor, replace a portion of the yellow mustard with Dijon mustard.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg