Ingredients
Main Ingredients
- 2 pounds potatoes Waxy potatoes like red or Yukon Gold are preferred.
- 1 cup mayonnaise Adjust to taste.
- 2 tablespoons Dijon mustard Adjust to taste.
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup chopped pickles or relish
- to taste Salt and pepper
- 2 pieces hard-boiled eggs, chopped (optional)
- Fresh dill or parsley for garnish (optional)
Method
Preparation
- Boil the potatoes in salted water until tender. Drain and let cool, then peel and cube them.
- In a large bowl, mix together the mayonnaise, Dijon mustard, celery, onions, pickles, salt, and pepper.
- Add the cubed potatoes to the bowl and gently mix until well combined.
- Fold in the chopped hard-boiled eggs if using.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with fresh dill or parsley if desired.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 2g
Notes
Store any leftover creamy potato salad in an airtight container in the refrigerator for 3 to 5 days. Give it a gentle stir before serving again to mix any separated ingredients. For a twist, add crispy bacon, green onions, or chopped bell peppers.
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