Easy Classic Potato Salad
This is a perfect potato salad, all-American and old-fashioned in the best sense of the word.
Servings: 8 People
Ingredients
- 3 pounds waxy potatoes (peeled and cut into 1/2-inch cubes)
- 1 tablespoon salt
- ⅔ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red or white wine or cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon Ground black pepper
- ½ cup chopped red onion
- ¼ cup chopped celery
- ¼ cup chopped fresh parsley
- 2 tablespoons sweet pickle relish (optional)
Instructions
- Place the potatoes in a saucepan and cover with cold water. Add the salt. Bring to a boil, reduce the heat, and allow the potatoes to simmer until tender, about 10 minutes. Drain
- While the potatoes are simmering, in large bowl, mix together the mayonnaise, Dijon mustard, vinegar, salt and pepper. Add the onion, celery, parsley and relish, if using, and stir. Add the drained warm potatoes and toss to coat with the dressing. Cover the salad and wither cool to room temperature or refrigerate for at least 3 hours, or up to 4 days, to cool completely.
- Remove from the fridge about 20 minutes before serving to bring the salad to room temperature.
Notes
- You can add almost anything to this classic potato salad. I love fresh herbs, and potato salad with thyme is one of my favorite variations.
- Try scallions instead of the green onions.
- Add some crumbled crispy cooked bacon.
- Think about adding some chopped hard-cooked eggs, whether hard-boiled or oven-baked.
Nutrition
Calories: 258kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1150mg | Potassium: 807mg | Fiber: 3g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg