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Potato Salad

A creamy and tangy potato salad that's a staple comfort food, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes, diced Use uniform pieces for consistent cooking.
  • 1 cup celery, chopped
  • 1 cup mayonnaise Can substitute Greek yogurt for a lighter version.
  • 2 tablespoons Dijon mustard Spicy mustard can be used for a variation.
  • 2 tablespoons apple cider vinegar
  • to taste Salt and pepper Adjust according to preference.
  • Fresh herbs (like dill or parsley) for garnish Add for color and flavor.

Method
 

Preparation
  1. Fill a pot with salted water and bring it to a boil over medium-high heat. Add the diced potatoes and cook for about 10-15 minutes, or until tender when pierced with a fork. Drain the potatoes and allow them to cool completely.
  2. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
Combining Ingredients
  1. Once the potatoes have cooled, add them to the bowl along with the chopped celery. Toss gently using a spatula to ensure everything is evenly coated with the dressing.
Garnishing and Chilling
  1. Sprinkle with fresh herbs like dill or parsley for a vibrant touch.
  2. Cover the bowl and chill the potato salad in the refrigerator for at least one hour before serving.

Notes

Potato salad is best served chilled. It pairs wonderfully with grilled chicken, hot dogs, or burgers. For leftovers, store in an airtight container for 3 to 5 days.