Ingredients
Scale
- 3 medium Yukon Gold potatoes (about 600g), peeled and diced
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 cup chopped celery (about 150g)
- ½ cup finely chopped red onion (about 75g)
- ¼ cup fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the diced Yukon Gold potatoes in salted water for 15-20 minutes until tender but firm. Drain and let cool.
- In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper.
- Fold in chopped celery and red onion into the dressing mixture.
- Gently add the cooled potatoes to the bowl and mix until well coated.
- Stir in fresh herbs and refrigerate for at least an hour before serving.
Notes
- For added crunch and tanginess, consider mixing in diced pickles or bell peppers.
- Chill the potato salad for optimal flavor before serving.
- 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: 500mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg