Creamy Potato Salad
A delightful and indulgent creamy potato salad combining tender potatoes with creamy mayonnaise and zesty Dijon mustard, perfect for summer gatherings and picnics.
Ingredients
Main Ingredients
- 1.5 pounds Yukon Gold or red potatoes, quartered Scrubbed and quartered for even cooking.
- 0.5 cup mayonnaise Provides creamy richness.
- 2 tablespoons Dijon mustard Adds a zesty kick.
- 0.25 cup celery, finely chopped For a juicy crunch.
- 2 tablespoons red onion, finely chopped Adds mild sharpness.
- 0.5 teaspoon salt To enhance flavors.
- 0.25 teaspoon black pepper For a hint of warmth.
- 0.125 cup fresh parsley, chopped Used for garnish.
Instructions
Preparation
- Place the quartered potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Then, reduce heat to medium-low and simmer for 10-15 minutes until tender.
- Carefully drain the potatoes and let them cool to room temperature.
Dressing Preparation
- In a large mixing bowl, combine the mayonnaise and Dijon mustard until smooth.
Combine Ingredients
- Add the finely chopped celery and red onion to the dressing, mixing until well coated.
- Gently fold the cooled potatoes into the dressing mixture, being careful not to over-mix.
- Add salt and pepper to taste.
Final Touches
- Sprinkle the chopped parsley over the top. Cover and refrigerate for at least one hour before serving to allow the flavors to meld.
- After chilling, stir the salad, taste, and adjust seasoning as needed before serving.
Notes
For added flavor, consider roasting potatoes for a crispy exterior. Substitute Greek yogurt for mayonnaise for a healthier option. Adding smoked paprika or hot sauce can provide an unexpected twist.