Description
“This is the best potato salad I’ve ever had!” — Kim
Ingredients
- 2 lb (≈ 900 g) potatoes, peeled and cut into chunks
- ⅔ cup mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp sugar
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 3 stalks celery, finely chopped
- 3 Tbsp red onion, finely diced
- 2 Tbsp fresh parsley, chopped
- 2 hard‑boiled eggs, chopped (optional)
Instructions
- Place potato chunks in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a fork (≈ 10–15 min).
- Drain potatoes and let them cool slightly (warm is fine).
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
- Add the warm potatoes into the dressing and gently fold to coat.
- Stir in chopped celery, red onion, and parsley.
- If using, fold in chopped hard‑boiled eggs.
- Chill in the refrigerator for at least 1 hour before serving to let flavors meld.
- Before serving, taste and adjust salt, pepper, or vinegar as needed.
Notes
- Use waxy potatoes (e.g. Yukon Gold, red potatoes) so they hold shape.
- For creamier salad, you can add a bit more mayonnaise.
- Some like to add a dash of paprika on top for color.
- Can be made a day ahead—flavors improve overnight.
Nutrition
- Serving Size: ½ cup
- Calories: approx. 210 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 220 mg
- Fat: ≈ 14 g
- Saturated Fat: ≈ 2 g
- Unsaturated Fat: ≈ 10 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 17 g
- Fiber: ≈ 2 g
- Protein: ≈ 2 g
- Cholesterol: ≈ 5 mg
