Ingredients
3 lbs Yukon Gold potatoes, peeled and cubed
1/2 cup mayonnaise
1/4 cup yellow mustard
2 tablespoons apple cider vinegar
3 hard-boiled eggs, chopped
1/2 cup celery, finely diced
1/4 cup red onion, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (for garnish)
2 tablespoons fresh parsley, chopped
Instructions
Step 1: Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt.
Step 2: Bring the water to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender but not falling apart.
Step 3: Drain the potatoes and immediately drizzle with apple cider vinegar while still hot. Let them cool for about 15 minutes.
Step 4: In a large mixing bowl, combine mayonnaise, yellow mustard, celery, red onion, salt, pepper, and chopped eggs.
Step 5: Gently fold the cooled potatoes into the dressing until evenly coated.
Step 6: Cover and refrigerate for at least 4 hours, preferably overnight, before serving. Garnish with paprika and parsley.
Notes
For the best flavor, let the salad sit in the fridge overnight. This allows the potatoes to fully absorb the mustard and vinegar notes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
Keywords: mustard potato salad, potato salad with egg, picnic side dish, southern potato salad, BBQ sides
