Description
A delightful blend of creamy dressing, hearty potatoes, and crunchy vegetables, perfect for picnics and barbecues.
Ingredients
- 2 pounds potatoes
- 4 large eggs
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the potatoes: Boil the potatoes in salted water until they are tender, about 15-20 minutes. Drain and allow cooling before cutting them into cubes.
- Cook the eggs: In a separate saucepan, boil the eggs for 10 minutes. Once done, remove from heat, cool them under cold water, and peel.
- Make the dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined.
- Combine the ingredients: Gently add the cooled, diced potatoes, diced celery, diced red onion, and chopped parsley to the dressing. Toss until everything is coated evenly.
- Add the eggs: Chop the boiled eggs and gently fold them into the potato salad, being careful not to mash them too much.
- Chill: Cover the salad and chill in the refrigerator for at least one hour before serving. This allows the flavors to meld beautifully.
Notes
This potato salad can be customized with additions like diced pickles or fresh herbs for extra flavor.