Description
This classic potato salad recipe brings back nostalgic flavors. It features tender potatoes, creamy mayonnaise, sharp mustard, and hard-boiled eggs.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 4 hard-boiled eggs, chopped
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Place potato cubes in a large pot. Cover with cold water and add a pinch of salt.
- Bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- Drain potatoes and let cool completely.
- In a large bowl, combine mayonnaise, mustard, celery, red onion, chopped hard-boiled eggs, and parsley.
- Add cooled potatoes to the mayonnaise mixture. Gently fold to combine.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For best results, use good quality mayonnaise.
- Do not overcook the potatoes; they should be tender but not mushy.
- Adjust mustard amount to your preference.
- Potato salad tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg