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Creamy potato salad with herbs and seasoning in a bowl

Creamy Potato Salad

A creamy, tangy potato salad featuring tender Yukon Gold or red potatoes, a silky mayonnaise-mustard dressing, crisp celery, onion, and hard-boiled eggs for added richness.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 2 pounds Yukon Gold or red potatoes Both hold shape well.
  • 1 cup mayonnaise Use light mayonnaise if preferred.
  • 2 tablespoons mustard, Dijon or yellow Dijon provides a milder bite.
  • 1/2 cup diced onions, white or sweet Rinse if you want milder bite.
  • 1/2 cup diced celery
  • 1/2 teaspoon salt Plus a pinch for the boiling water.
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon vinegar, white or apple cider
  • 2 hard-boiled eggs chopped
  • to taste fresh herbs for garnish: parsley, chives, or dill Use any combination of these.

Method
 

Preparation
  1. Fill a large pot with cold water and add a generous pinch of salt. Place whole potatoes in the water. If the potatoes are large, halve them for even cooking.
  2. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 12 to 18 minutes depending on size.
  3. Drain the potatoes and spread them on a tray to cool until easy to handle. Let steam escape to stop carryover cooking.
  4. While the potatoes cool, whisk together mayonnaise, mustard, vinegar, salt, and pepper in a large bowl.
  5. Dice the cooled potatoes into bite-sized cubes. Add them to the dressing along with diced onions, celery, and chopped hard-boiled eggs.
  6. Fold gently to combine without mashing the potatoes. Cover and refrigerate for at least 1 hour to let flavors meld.
Serving
  1. Before serving, stir once more, taste, and adjust seasoning. Garnish with fresh herbs.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 2g

Notes

Store potato salad in an airtight container in the refrigerator. Keep chilled and discard any portions left out for more than two hours. It will keep well for three to four days; beyond that, texture and flavor decline. Freezing is not recommended.

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