Description
A richly textured side dish with tender potatoes, tangy dressing, and fresh herbs. Balancing velvety mayonnaise with sharp mustard and bright vinegar, this dish shines with a modern twist of lemon and shallot. Perfect for warm-weather gatherings.
Ingredients
4 large Russet Potatoes (peeled, boiled until tender)
1 ½ cups mayonnaise (full-fat preferred; use vegan alternative if desired)
¼ cup yellow mustard (or Dijon for intensity)
1 small shallot (finely chopped)
½ cup roughly chopped celery
5 large hard-boiled eggs (peeled and quartered; optional for dietary restrictions)
2 tbsp white vinegar (or apple cider vinegar)
Lemon zest (1 tsp, for brightness)
Salt and freshly ground black pepper (to taste)
Instructions
Peel and cut potatoes into 1-inch cubes. Rinse under cold water to remove starch.
Bring water to a boil in a large pot. Add potatoes, 1 tsp salt, and 1 tsp sugar. Simmer 12-15 minutes until tender but firm. Rinse under cold water until cool, then pat dry.
In a bowl, whisk mustard, vinegar, and shallot. Gradually add mayonnaise, blending until emulsified. Stir in lemon zest.
In a large bowl, combine cooled potatoes, celery, and (optional) hard-boiled eggs. Add dressing and mix gently. Season with salt and pepper.
Chill for 1 hour before serving for best texture.
Notes
Chopping potatoes consistently ensures even cook time.
For vegan version, omit eggs and use plant-based mayo.
Chilling time is critical for full flavor absorption.
Substitute blanched green beans for celery if preferred.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Chilling and Mixing
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg