Description
A creamy and tangy potato salad with golden potatoes, hard-boiled eggs, and a zesty mustard-vinegar dressing. Packed with fresh celery for crunch, this hearty side offers a perfect balance of textures and flavors. Ideal for picnics, barbecues, or easy weeknight meals.
Ingredients
2 pounds golden potatoes, peeled and diced
4 large eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar (non-alcoholic)
1 celery stalk, chopped
Salt and black pepper to taste
1 teaspoon sugar (optional)
Chopped fresh dill or parsley (optional)
Instructions
Bring a large pot of salted water to a boil. Add potatoes and simmer for 10-12 minutes until tender but firm. Drain and let cool.
In a small pot, boil eggs for 9 minutes, then transfer to ice water. Peel and slice into halves or quarters.
In a bowl, whisk together mayonnaise, mustard, vinegar, sugar (if using), salt, and pepper.
Combine cooled potatoes, eggs, and celery in a large bowl. Gently fold in the dressing until well coated.
Chill for 30 minutes before serving for best flavor. Stir in fresh herbs just before serving.
Notes
For alcohol-free preparation, use white vinegar or apple cider vinegar instead of wine vinegar.
Storage: Refrigerate in an airtight container for up to 5 days.
Variation: Add chopped red onion or pickled vegetables for extra flavor.
Boiling tip: Salt the boiling water generously (about 1 tablespoon per 4 quarts water) for better potato flavor.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stirring/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg