Description
A creamy and tangy mustard potato salad that is perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/4 cup dill pickles, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes.
- Drain and let cool.
- In a large bowl, mix mayonnaise, mustard, and vinegar.
- Add cooled potatoes, celery, onion, and pickles to the bowl.
- Toss gently to combine.
- Season with salt and pepper.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use Yukon Gold potatoes for the best texture.
- Add chopped hard-boiled eggs for extra richness.
- This salad can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: mustard potato salad, potato salad recipe, picnic salad, creamy salad