Description
A timeless classic, this potato salad features tender potatoes, crisp vegetables, and a creamy dressing. Perfect for picnics, gatherings, or as a delicious side to any meal.
Ingredients
Scale
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 3 large eggs
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/3 cup dill pickles, diced
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 10-15 minutes, or until fork-tender. Drain and set aside to cool.
- Meanwhile, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 10 minutes. Drain, cool under cold water, peel, and chop.
- In a large bowl, whisk together mayonnaise, mustard, salt, and pepper until smooth.
- Add the cooled potatoes, chopped eggs, celery, red onion, dill pickles, and parsley to the bowl. Gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with extra parsley as desired and serve chilled.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg