Description
A creamy and tangy mustard potato salad featuring crunchy celery and onions, perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds potatoes, diced
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 1/2 cup celery, chopped
- 1/2 cup onions, chopped
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes: Start by bringing a large pot of salted water to a boil. Add the diced potatoes and cook them for 10-15 minutes until tender.
- Drain and cool: Once the potatoes are tender, drain and let them cool in a colander.
- Make the dressing: In a large mixing bowl, combine the mayonnaise, mustard, salt, and pepper. Stir until well mixed.
- Add potatoes and veggies: Once cooled, add potatoes, celery, onions, and hard-boiled eggs to the bowl with dressing.
- Toss gently: Carefully toss everything together, ensuring even coating without mashing potatoes.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to blend flavors.
Notes
Customize with herbs or additional veggies like pickles or bell peppers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: potato salad, mustard salad, picnic recipe, side dish, creamy salad