A creamy, classic potato salad with mustard, eggs, celery, and a perfectly balanced dressing.
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Calories: 360kcal
Equipment
- large pot
- Mixing Bowl
- spatula
Ingredients
- 3 lb potatoes (Yukon Gold or red)
- 1 cup mayonnaise
- 2-3 tablespoons yellow mustard
- 0.5 cup sour cream (optional)
- 2-3 stalks celery, finely chopped
- 1 small red onion, diced
- 3-4 large hard-boiled eggs, chopped
- 1-2 tablespoons pickle relish (optional)
- 1-2 teaspoons apple cider vinegar or lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Cook chopped potatoes in salted water until tender. Drain and cool slightly.
- Mix mayonnaise, mustard, sour cream, vinegar, salt, and pepper in a large bowl.
- Gently fold potatoes into dressing, then add celery, onion, eggs, and relish.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Chill at least one hour before serving for best flavor.
Nutrition
Calories: 360kcal | Carbohydrates: 28g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Cholesterol: 85mg | Sodium: 420mg | Potassium: 620mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 8mg