Ingredients
Main Ingredients
- 2 pounds potatoes Use waxy potatoes like red or Yukon gold for best results.
- 1 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 2 pieces hard-boiled eggs, chopped
- to taste Salt and pepper
- Fresh parsley for garnish For a pop of color and flavor.
Method
Preparation
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool.
- In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Cut the cooled potatoes into bite-sized pieces and add them to the dressing.
- Fold in the celery, red onion, and chopped eggs.
- Adjust seasoning to taste, then garnish with fresh parsley.
- Refrigerate for at least 1 hour before serving for the best flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 3gSodium: 400mgFiber: 3gSugar: 1g
Notes
Best served chilled with grilled meats, sandwiches, or as part of a buffet. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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