Creamy Potato Salad
Indulge in the ultimate creamy potato salad, a delightful blend of fluffy Yukon Gold potatoes and tangy dressing, perfectly complemented by crisp veggies. This crowd-pleaser is not just a side dish; it’s a staple at picnics, barbecues, and family gatherings. With its rich flavors and customizable ingredients, this dish promises to elevate any meal. Prepare it ahead of time for a flavorful experience that will leave your taste buds wanting more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 cup chopped celery
- 1/2 cup finely diced red onion
- 1/4 cup chopped pickles or relish
- Salt and pepper to taste
Instructions
- 1. Boil the Potatoes: Wash and quarter the potatoes. Place them in cold salted water, bring to a boil, and cook for 15-20 minutes until fork-tender.
- 2. Prepare Your Veggies: While potatoes cook, chop celery, red onion, and pickles.
- 3. Drain and Cool: Drain the cooked potatoes and let cool for about five minutes.
- 4. Mix Your Dressing: In a bowl, combine mayonnaise, Dijon mustard, salt, and pepper; adjust seasoning to taste.
- 5. Combine Everything: Add cooled potatoes and chopped veggies to the dressing; gently fold until evenly coated.
- 6. Chill Before Serving: Refrigerate for at least one hour before serving for the best flavor.
Nutrition
- Serving Size: 1 cup (248g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg