Easy Potato Salad Recipe
Creamy, dreamy potato salad in 30 minutes? Yes, please! This easy potato salad with eggs is perfect for picnics, potlucks, & side dishes.
Equipment
Ingredients
- 3 Pounds Yukon Gold Potatoes peeled and cut into bite-size cubes
- 1 Cup Duke's Mayonnaise
- 2 Tbsp Dijon Mustard
- 2 Tsp Apple Cider Vinegar
- 2 Tbsp Pickle Juice
- 4 Whole Eggs Hard-boiled and Chopped
- 2 Ribs Celery Chopped
- ⅓ Cup Green Onions Chopped
- Salt and Pepper To Taste
- Paprika Garnish
Instructions
- Hard boil the eggs and allow to cool.
- Cube and dice vegetables.
- Place the cubed potatoes in a large pot and cover them with cold water. Bring them to a boil over medium-high heat and cook for 10-15 minutes or until fork tender.
- Drain potatoes in a colander and let them cool a bit.
- In a large bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar.
- Add the hard-boiled eggs, celery, green onions, and drained potatoes. Gently fold the veggies and eggs into the dressing.
- Season with salt and fresh ground black pepper to taste. Garnish with a sprinkle of paprika.
- Refrigerate for at least 2 hours so the flavors can meld. Serve and enjoy!
Nutrition
Calories: 365kcalCarbohydrates: 31gProtein: 7gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mgSodium: 317mgPotassium: 774mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 34mgCalcium: 41mgIron: 2mg
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