Description
This Classic Potato Salad combines creamy Yukon Gold potatoes with crunchy vegetables and a tangy dressing, making it the perfect side dish for your 4th of July celebrations. Easy to prepare and bursting with flavor, this colorful salad will be the highlight of any summer gathering. Serve it chilled, and watch as it becomes an instant favorite among your friends and family!
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup celery, chopped
- ? cup red onion, finely diced
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Wash potatoes thoroughly and cut them into one-inch chunks. Boil in salted water over medium-high heat until fork-tender (10-15 minutes). Drain and let cool.
- In a mixing bowl, combine mayonnaise and Dijon mustard until smooth.
- In a large bowl, mix cooled potatoes, celery, red onion, chopped eggs, salt, and pepper. Gently fold in the dressing until evenly coated.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Serve chilled and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg