Description

Potato salad is the ultimate crowd-pleaser, blending creamy Yukon Gold potatoes with crunchy veggies and a tangy dressing. Perfect for summer barbecues or family picnics, this vibrant dish is both easy to make and endlessly customizable. Each bite is a delightful mix of flavors and textures, making it a must-have at any gathering.

Ingredients

Scale

2 pounds Yukon Gold or red potatoes
1 cup mayonnaise (or Greek yogurt for a lighter version)
2 tablespoons Dijon mustard
2 stalks celery, finely chopped
½ red onion, finely diced
2 hard-boiled eggs, chopped

Instructions

Boil the potatoes in salted water until tender (15-20 minutes). Let cool.
In a bowl, mix mayonnaise and mustard until combined.
Dice the cooled potatoes and chop the celery, onion, and eggs.
In a large bowl, combine potatoes with veggies and eggs; gently fold in the dressing.
Season with salt and pepper to taste; chill for at least one hour before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 380
Sugar: 3g
Sodium: 550mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 6g
Cholesterol: 70mg

Keywords: - For added flavor, consider mixing in dill or parsley. - Customize by adding crispy bacon bits or diced pickles. - Store leftovers in an airtight container in the fridge for up to three days.