Potato salad is a classic side dish featuring tender potatoes mixed with a creamy dressing, often complemented by various herbs and seasonings.
Ingredients
🥔 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
🥚 3 large eggs
🧅 1/2 cup finely chopped red onion
🥒 1/2 cup diced celery
🥒 1/4 cup diced dill pickles
🌿 2 tablespoons chopped fresh parsley
🧂 1 teaspoon salt
🧂 1/2 teaspoon freshly ground black pepper
🥄 1 cup mayonnaise
🥄 2 tablespoons Dijon mustard
🍋 1 tablespoon fresh lemon juice
🍯 1 teaspoon honey
Equipment
• Large pot
• Mixing bowls
• Whisk
• Spatula
• Knife and cutting board
Prep Time
15 minutes
Cook Time
20 minutes
Calories & Macros (per serving)
• Calories: 250
• Protein: 5g
• Carbohydrates: 30g
• Fat: 12g
Instructions
1. Cook the Potatoes
o Place the cubed potatoes in a large pot and cover with cold water.
o Add a pinch of salt and bring to a boil over medium-high heat.
o Reduce heat and simmer until potatoes are tender, about 10-12 minutes.
o Drain and let cool slightly.
2. Cook the Eggs
o In a separate pot, place the eggs and cover with cold water.
o Bring to a boil, then remove from heat and cover.
o Let sit for 10 minutes, then transfer eggs to an ice bath to cool.
o Peel and chop the eggs.
3. Prepare the Dressing
o In a mixing bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, honey, salt, and freshly ground black pepper until smooth.
4. Combine Ingredients
o In a large bowl, combine the cooked potatoes, chopped eggs, finely chopped red onion, diced celery, diced dill pickles, and chopped fresh parsley.
o Pour the dressing over the mixture and gently fold to combine, ensuring all ingredients are well coated.
5. Chill and Serve
o Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
o Serve chilled, garnished with additional fresh parsley if desired.
Cooking and Serving Tips
• Variations: Add crumbled bacon or chopped green onions for extra flavor.
• Serving Suggestions: Pair with grilled meats or sandwiches for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your classic Potato Salad!