Description
This tangy, vinegar-based potato salad features creamy mustard dressing and crispy vegetables, making it a refreshing side for grilling season. It avoids pork and alcohol while balancing flavor and texture with hard-boiled eggs, celery, and optional summer-friendly additions.
Ingredients
2 lbs red potatoes, halved
4 large hard-boiled eggs
1 medium red onion, sliced
2 stalks celery, sliced
2 tbsp Dijon mustard
1/4 cup apple cider vinegar
1/2 cup mayonnaise (or avocado oil mayo for halal option)
Salt to taste
Black pepper to taste
Instructions
Poke holes in potato halves with a fork for even cooking
Boil in salted water (1 tsp per gallon) for 12 minutes until just tender
Shock potatoes in ice water to halt cooking, then drain thoroughly for 30 seconds
Chop cooled potatoes into uniform 1-inch pieces
Quarter hard-boiled eggs and halve yolk to avoid curdling the dressing
Layer raw red onion over eggs for bold flavor
Spread chopped celery evenly without overcrowding to preserve crunch
Whisk together Dijon mustard, apple cider vinegar, mayonnaise, salt, and pepper for dressing
Gently combine dressing with potato components and eggs
Refrigerate 1 hour to meld flavors before serving
Notes
Use sweet potatoes for roasted earthiness if desired
Green onions replace red onions for a milder flavor
Greek yogurt works as a mayo substitute for healthier version
Add cherry tomatoes or fresh dill for extra summer flair
Potato salad stays best when chilled and covered in an airtight container
Cherry tomatoes and frozen peas can enhance texture without altering prep time
- Prep Time: 25
- Cook Time: 15
- Category: Dinner
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg