Description
A creamy and flavorful potato salad that evokes nostalgia, perfect for summer gatherings and potlucks.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped fresh herbs (parsley and dill)
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until fork-tender, about 15 to 20 minutes. Drain and let cool.
- Boil the eggs in a separate pot for 9-12 minutes, then cool in cold water.
- Chop the cooled potatoes into bite-sized pieces.
- Prepare the dressing by mixing mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
- Fold in the chopped potatoes, diced eggs, and fresh herbs into the dressing.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least one hour before serving.
Notes
This potato salad tastes even better the next day! You can also customize it with bacon bits or diced pickles.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg