Description
My Traditional Potato Salad Recipe is a creamy, comforting classic perfect for family gatherings and picnics. Tender potatoes, chopped hard-boiled eggs, celery, red onion, and parsley are combined with a smooth mayonnaise and Dijon mustard dressing, enhanced with apple cider vinegar and paprika for a flavorful, colorful dish.
Ingredients
Scale
- 1.5 kg (3 lbs) waxy potatoes, peeled and cubed
- 3 large eggs
- 1 cup (240 ml) mayonnaise
- 2 tbsp Dijon mustard
- 2 celery stalks, finely chopped
- 1 small red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp apple cider vinegar
- Salt and black pepper, to taste
- Paprika, for garnish
Instructions
- Boil potatoes in salted water until tender, about 10–12 minutes. Drain.
- Boil eggs for 10 minutes, cool, peel, and chop.
- In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add potatoes, eggs, celery, onion, and parsley. Fold gently.
- Refrigerate for at least 30 minutes. Sprinkle with paprika before serving.
Notes
- Use waxy potatoes to maintain texture.
- Chill before serving for best flavor.
- Can be made a day ahead.
- Avoid freezing to maintain creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 75 mg