Description

Classic creamy potato salad with eggy richness is a timeless dish that brings together tender Yukon Gold potatoes and hard-boiled eggs, all enveloped in a luscious, creamy dressing. This delightful side is perfect for summer barbecues, picnics, or holiday gatherings, making it a family favorite. With its vibrant colors and comforting flavors, this potato salad not only nourishes the body but also warms the heart.

Ingredients

Scale

2 lbs Yukon Gold potatoes
4 large eggs
1 cup mayonnaise
2 tbsp Dijon mustard
1 cup celery, diced
½ cup red onion, finely chopped
Salt and pepper to taste

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Instructions

Boil the potatoes in cold water until fork-tender (10-15 minutes). Drain and let cool.
Hard-boil the eggs for about 9 minutes; then plunge into cold water to stop cooking.
Chop the celery and red onion while the potatoes and eggs cool.
In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper.
Once cooled, chop the eggs and gently fold them into the bowl with potatoes, celery, onion, and dressing.
Chill in the refrigerator for at least one hour before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 2g
Sodium: 350mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 7g
Cholesterol: 186mg