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Potato Salad

A creamy, tangy potato salad filled with bright flavors and fresh herbs, perfect for summer gatherings and easy weeknight meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Potato Salad
  • 2 pounds medium-sized potatoes Yukon Gold or red potatoes work wonderfully.
  • 1 cup mayonnaise Can be substituted with Greek yogurt for a lighter option.
  • 1 tablespoon Dijon mustard
  • 1/4 cup red onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 tablespoons fresh parsley, chopped Fresh is always best, but dried could suffice.
  • Salt and pepper to taste

Method
 

Preparation
  1. Place the potatoes in a large pot and cover them with salted water. Bring to a boil over medium-high heat.
  2. Once boiling, lower the heat and let them simmer for about 15-20 minutes, or until they’re tender when pierced with a fork. Drain and allow to cool for a few minutes.
  3. Once the potatoes are cool enough to handle, peel them carefully and cut each into bite-sized cubes.
Making the Dressing
  1. In a large mixing bowl, whisk together the mayonnaise and Dijon mustard until smooth.
  2. Add the finely chopped red onion, celery, and fresh parsley. Mix until combined.
Combining and Seasoning
  1. Gently fold in the potato cubes into the dressing, ensuring each piece is well coated without breaking.
  2. Add salt and pepper to taste, mixing lightly to incorporate.
Chilling
  1. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving.

Notes

Store leftovers in an airtight container; it can last 3-5 days in the fridge. Freezing is not advisable due to the mayonnaise.