Description
A classic mustard potato salad that’s perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds potatoes, diced
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil potatoes until tender, about 15 minutes.
- Drain and let cool.
- In a large bowl, mix mayonnaise and mustard.
- Add cooled potatoes, celery, onion, and eggs.
- Mix gently until combined.
- Season with salt and pepper.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use red or Yukon gold potatoes for best texture.
- Add diced pickles for extra flavor.
- This salad can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: mustard potato salad, potato salad, picnic salad