Description
A timeless American side dish perfect for any potluck or gathering. Featuring tender Yukon Gold potatoes tossed in a creamy, tangy mayonnaise dressing with the fresh crunch of celery and red onion, this recipe delivers consistent, mouthwatering results every time. By seasoning the warm potatoes with cider vinegar, the flavors are locked in, ensuring each bite is perfectly balanced.
Ingredients
3 lbs Yukon Gold potatoes
1 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp yellow mustard
2 stalks celery, finely diced
1/4 cup red onion, finely diced
4 hard-boiled eggs, diced
2 tbsp fresh parsley, chopped
Salt and black pepper to taste
Instructions
Scrub the potatoes and cut them into uniform 1-inch cubes.
Place potatoes in a large pot, cover with salted cold water, and bring to a boil.
Boil for 12 to 15 minutes until fork-tender but firm; drain well.
While potatoes are still warm, toss them gently in a bowl with the apple cider vinegar.
In a small bowl, whisk together the mayonnaise, yellow mustard, salt, and pepper.
In a large mixing bowl, combine the warm potatoes, diced celery, red onions, and hard-boiled eggs.
Fold the creamy dressing into the potato mixture until evenly coated.
Garnish with fresh parsley and chill in the refrigerator before serving.
Notes
Soak the red onion in cold water for 10 minutes before adding to the salad to mellow the bite. If preferred, Red Bliss potatoes can be substituted for Yukon Gold. For best flavor, allow the salad to chill for at least two hours before serving.
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg