Description
Classic Memorial Day American potato salad is the quintessential summer side dish, perfect for barbecues and picnics. This creamy salad combines tender Yukon Gold potatoes with zesty mustard, crunchy celery, and tangy pickles, all enveloped in a rich mayonnaise dressing. It’s easy to make and can be customized to suit your taste preferences. Serve it chilled for a refreshing addition that will have everyone asking for seconds.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cubed
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 3 stalks celery, chopped
- ½ cup dill pickles, chopped
- 4 hard-boiled eggs, diced
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes in salted water until tender (10-15 minutes). Drain and cool.
- In a bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
- Chop celery and pickles while potatoes cool.
- In a large bowl, combine cooled potatoes, veggies, and diced eggs; fold in the dressing.
- Chill in the refrigerator for at least an hour before serving.
- Garnish with paprika before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg