Ingredients
Scale
- 2 pounds (900 g) of potatoes, diced
- 1 cup (240 ml) mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup (150 g) celery, diced
- 1/2 cup (75 g) red onion, finely chopped
- 1/4 cup (60 ml) apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 hard-boiled eggs, chopped
Instructions
- Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool.
- In a large bowl, combine mayonnaise, Dijon mustard, celery, red onion, apple cider vinegar, salt, and black pepper.
- Add the cooled potatoes and chopped hard-boiled eggs to the dressing. Gently mix until combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For added flavor, include fresh herbs like dill or parsley.
- This salad can be prepared a day in advance for more convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: potato salad, 4th of July, summer recipe