Creamy, tangy potato salad with tender boiled potatoes, mayonnaise, mustard, and crisp vegetables. Ideal chilled for picnics and barbecues.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
→ Dressing
02 - 2/3 cup mayonnaise
03 - 2 tablespoons Dijon or yellow mustard
04 - 2 tablespoons apple cider vinegar
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Add-Ins
07 - 1/2 cup celery, finely diced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 hard-boiled eggs, peeled and chopped
# Directions:
01 - Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 10–12 minutes, or until potatoes are just fork-tender.
02 - Drain the potatoes and spread them on a baking sheet to cool for 10 minutes.
03 - In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth.
04 - Add the cooled potatoes, celery, red onion, and parsley to the bowl. Gently fold everything together until well combined.
05 - Gently fold in the chopped hard-boiled eggs until evenly distributed.
06 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Taste and adjust seasoning if needed before serving.
