Description
Make a simple and delicious potato salad. This recipe is perfect for busy weeknights. It uses minimal ingredients and offers easy prep.
Ingredients
Scale
- 2 pounds small potatoes, such as Yukon Gold or red new potatoes
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 hard-boiled eggs, chopped (optional)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
- Wash potatoes thoroughly. Cut larger potatoes into 1-inch pieces. Leave smaller potatoes whole.
- Place potatoes in a large pot. Cover with cold water by about an inch. Add a pinch of salt to the water.
- Bring water to a boil over medium-high heat. Reduce heat to medium-low. Simmer until potatoes are fork-tender, about 10-15 minutes.
- Drain potatoes well. Let them cool slightly, about 10 minutes.
- While potatoes cool, combine mayonnaise, celery, red onion, mustard, vinegar, salt, and pepper in a large bowl. Mix well.
- Add cooled potatoes to the mayonnaise mixture. Gently fold to combine.
- Stir in chopped hard-boiled eggs, if using.
- Taste and adjust seasoning as needed. You may want more salt or pepper.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
- Garnish with fresh parsley before serving, if desired.
Notes
- For a creamier salad, mash some of the potatoes before mixing.
- Add a pinch of paprika for color and flavor.
- This salad tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg