Description
A creamy, tangy potato salad perfect for family gatherings, BBQs, and picnics.
Ingredients
Scale
- 2 pounds potatoes
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/4 cup chopped pickles
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain potatoes, let cool, peel, and dice into bite-sized pieces.
- In a bowl, mix mayonnaise, mustard, onions, celery, and pickles until well coated.
- Gently fold the diced potatoes into the dressing mixture.
- Add salt and pepper to taste.
- Refrigerate for at least 1 hour before serving.
- Garnish with paprika before serving.
Notes
Using waxy potatoes like red or Yukon gold for creaminess. Add a splash of vinegar for extra tang.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg