Description
This creamy potato salad is the perfect side dish for your Memorial Day barbecue. It’s easy to make and loved by everyone!
Ingredients
Scale
- 2 pounds of potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 4 hard-boiled eggs, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, cover the diced potatoes with water. Add a pinch of salt and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth.
- Add the cooled potatoes, celery, red onion, hard-boiled eggs, and parsley to the bowl. Gently fold to combine, being careful not to mash the potatoes.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Feel free to add other ingredients like diced pickles or bell peppers for extra flavor.
- This potato salad can be made a day in advance for convenience.
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Carbohydrates: 28
- Fiber: 3
- Protein: 5
Keywords: memorial day side dishes, potato salad, classic potato salad, summer side dishes