Description
Memorial Day Classic Potato Salad is a creamy and refreshing dish, perfect for summer picnics and barbecues. This crowd-pleaser will bring joy to your outdoor gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup diced celery
- ½ cup chopped red onion
- 3 hard-boiled eggs, diced
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, whisk together mayonnaise and Dijon mustard.
- While the potatoes cool, chop the celery and red onion.
- Once cooled, dice the potatoes and add them to the bowl with dressing. Include diced eggs, celery, red onion, salt, and pepper.
- Gently fold ingredients together until well combined; avoid mashing the potatoes.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
- For added crunch, mix in chopped pickles or relish.
- Substitute Greek yogurt for mayonnaise for a healthier option.
- Let the salad chill for at least two hours for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 90mg