Description
A delightful twist on classic potato salad that combines creamy potatoes with tangy mustard, perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds potatoes
- 1/2 cup mayonnaise
- 3 tablespoons mustard
- 1 cup celery, diced
- 1/2 cup onion, diced
- 4 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Cool the potatoes, then peel and dice them into bite-sized pieces.
- Mix the mayonnaise and mustard in a large mixing bowl until well combined.
- Add the diced potatoes, celery, onion, and chopped eggs into the bowl and gently fold to coat.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least one hour before serving.
Notes
Choose waxy potatoes for a creamier texture. Customize the mustard type to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
Keywords: potato salad, mustard salad, side dish, picnic food, barbecue recipe