Ultimate Potato Salad: A Classic with a Twist
A creamy and delicious potato salad that evokes nostalgia and is perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds potatoes (Russet or Yukon Gold)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup chopped green onions
- 1/2 cup diced celery
- 1/4 cup chopped pickles
- Salt and pepper to taste
- Hard-boiled eggs (optional, for garnish)
Instructions
- Boil the potatoes by washing and peeling them, then cutting into equal-sized chunks and placing in salted water to boil.
- Cook for 15-20 minutes until fork-tender, checking occasionally for doneness.
- Drain the cooked potatoes and let them cool for 10-15 minutes.
- Mix the dressing by combining mayonnaise, Dijon mustard, salt, and pepper in a large bowl.
- Assemble the salad by adding the cooled potatoes to the dressing and gently coating.
- Add the chopped celery, green onions, and pickles, folding them into the salad.
- Optional: Chop and sprinkle hard-boiled eggs on top for garnish.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
For extra tanginess, consider adding a splash of pickle juice or lemon juice to the dressing. If preparing ahead, add green onions and pickles just before serving to keep them fresh.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: potato salad, summer side dish, creamy salad, picnic food, classic recipes