Classic Potato Salad
Ingredients
The potatoes
-
3
lbs
Yukon Gold potatoes, peeled and cut into ¾-inch cubes
-
1
teaspoon
table salt
The dressing
-
3
tablespoons
apple cider vinegar or white vinegar
-
1 ½
cups
mayonnaise
-
1
tablespoon
yellow mustard
-
1 ½
teaspoons
celery seed
-
½
teaspoon
black pepper
-
1
teaspoon
salt (more or less to taste)
The vegetables
-
3
large
celery stalks, diced
-
6
pieces
green onions, diced
Garnish
Instructions
- Place the diced potatoes in a large stockpot and cover them with cold water by 1 inch.
- Bring the water to a boil, then add 1 teaspoon of table salt.
- Reduce heat to medium and simmer the potatoes for 5-8 minutes until fork-tender.
- Drain the potatoes and drizzle vinegar over them, then let them cool for 20-30 minutes.
- In a medium bowl, mix mayonnaise, yellow mustard, celery seed, salt, and pepper.
- In a large mixing bowl, combine the cooled potatoes, diced celery, and green onions.
- Gently fold the mayonnaise mixture into the potato mixture and adjust seasoning if needed.
- Refrigerate the potato salad for at least 1 hour (overnight is best) before serving.
- Garnish with sweet paprika before serving.
Nutrition Facts (estimated)
Servings
10
Calories
339
Total fat
25g
Total carbohydrates
25g
Total protein
3g
Sodium
406mg
Cholesterol
14mg
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