Description
A creamy and tangy potato salad perfect for summer picnics and gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons mustard
- Salt and pepper to taste
- Chopped green onions (optional)
- Celery (optional)
Instructions
- Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- Prepare the cooled potatoes by peeling and dicing into bite-sized pieces.
- Cook the eggs in a separate pot until hard boiled, about 10-12 minutes. Cool, peel, and chop.
- Combine the diced potatoes, chopped eggs, mayonnaise, mustard, salt, and pepper in a large mixing bowl.
- Mix in any extras like chopped green onions and celery, being careful not to mash the potatoes.
- Chill the salad for at least 1 hour before serving to let the flavors meld.
Notes
Allowing the salad to chill enhances the flavors. Can be made a day in advance for better taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg
Keywords: potato salad, summer salad, picnic recipes, easy recipes, side dish