Description
A delicious and creamy potato salad that combines perfectly cooked potatoes and eggs with a tangy dressing.
Ingredients
Scale
- 6 medium red or yellow potatoes
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped celery
- 1/2 cup chopped green onions
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh chives, chopped, for garnish
Instructions
- Boil the Potatoes: Wash the potatoes thoroughly and cut them into bite-sized pieces. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 10-15 minutes, or until tender. Drain and let them cool.
- Cook the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and cover. Let the eggs sit in hot water for 10-12 minutes. Transfer to an ice bath to cool, then peel and chop.
- Make the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste, and mix until smooth.
- Combine Ingredients: In the large bowl with the dressing, add the cooled potatoes, chopped eggs, celery, and green onions. Toss gently to coat all ingredients evenly with the dressing.
- Chill and Serve: Refrigerate the salad for at least one hour to let the flavors meld. Before serving, garnish with a sprinkle of paprika and fresh chives.
Notes
- For a tangier flavor, add a tablespoon of pickle juice to the dressing.
- Ensure the potatoes are completely cool before mixing them to prevent the salad from becoming mushy.
- Adjust the seasoning and amount of mustard based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 200mg