Description
This creamy and tangy red potato salad is the perfect dish for any gathering. With tender red potatoes, crisp veggies, and a rich dressing, it’s sure to be a hit at your next BBQ, picnic, or family dinner.
Ingredients
Scale
- 2 pounds red potatoes, washed and cut into bite-sized chunks
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 2 hard-boiled eggs, chopped (optional)
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Boil the red potatoes in salted water for 15-20 minutes or until fork-tender.
- In a separate pot, boil the eggs for 10-12 minutes. Cool and chop.
- In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing.
- Add the cooked potatoes, chopped celery, red onion, and hard-boiled eggs to the dressing. Stir gently to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley.
Notes
- Feel free to add crispy bacon, fresh dill, or chopped pickles for extra flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg