Description
4th of July Potato Salad is the ultimate summer side dish that elevates your Independence Day celebrations. This creamy, tangy salad combines tender red potatoes, crisp celery, and hard-boiled eggs, all enveloped in a zesty mayonnaise dressing. Perfect for barbecues or picnics, this crowd-pleaser evokes nostalgia with every bite. Easy to prepare and customize, it’s not just a side; it’s a celebration on your plate.
Ingredients
Scale
- 2 lbs red potatoes
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- ½ cup celery, chopped
- ½ cup green onions, chopped
- 3 hard-boiled eggs, chopped
- ¼ cup pickle relish (sweet or dill)
- Salt & pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool.
- In a bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper.
- Chop celery, green onions, and hard-boiled eggs.
- Combine cooled potatoes with veggies in a large bowl.
- Pour dressing over potato mixture and gently mix until coated.
- Chill for at least an hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 342
- Sugar: 3g
- Sodium: 654mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg