Description
A beloved side dish that combines tender potatoes with creamy dressing and crunchy vegetables, perfect for summer picnics and family gatherings.
Ingredients
Scale
- 2 pounds red boiling potatoes, scrubbed
- 2 tablespoons red wine vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 3 hard-cooked eggs
- 1 small celery stalk
- 0.25 cup chopped sweet pickle (not relish)
- 3 scallions
- 2 tablespoons chopped fresh parsley
- 0.5 cup mayonnaise
- 2 tablespoons Dijon-style mustard
Instructions
- Place the scrubbed potatoes in a pot and cover them with water. Bring to a boil, then cover and simmer for 25 to 30 minutes. Stir occasionally for even cooking. The potatoes are ready when a thin-bladed knife can be inserted without resistance.
- Drain the potatoes and rinse them under cold water. Let them cool slightly, then cut the warm potatoes into 3/4-inch dice, seasoning them with vinegar, salt, and pepper as you go.
- Dice the hard-cooked eggs, celery, and sweet pickles into 1/4-inch pieces. Thinly slice the scallions, then add these to the potato mixture along with fresh parsley.
- Stir in the mayonnaise and Dijon mustard until everything is well combined. Cover the salad and chill in the refrigerator before serving.
Notes
Chill the salad for at least one hour before serving to allow flavors to meld together. Can be stored in an airtight container in the refrigerator for up to three to five days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potato salad, classic salad, summer side dish