Description
A make-ahead potato salad with tender russet potatoes, tangy mustard-vinegar dressing, and crisp red onion, celery, and optional capers. Chilled for 24 hours, it’s a stress-free, flavorful potluck staple that combines creamy and zesty elements for hearty enjoyment.
Ingredients
4 large russet potatoes, cut into 1-inch cubes after boiling
3 tbsp vinegar (distilled white or apple cider), substitute with lemon juice if preferred
1 tbsp mustard (Dijon preferred)
1 tbsp salt, adjust to taste
1 tsp black pepper, freshly ground
3/4 cup mayonnaise or vegan alternative, full-fat for creaminess
1 small red onion, finely chopped after pickling
2 stalks celery, chopped
2 tbsp capers, optional for briny flavor
6 large hard-boiled eggs, optional for protein (omit for vegan)
1 tsp dill, fresh or dried
1 tsp parsley, fresh or dried
Instructions
Peel and boil potatoes in salted water until tender (10-12 minutes). Drain and cool slightly.
In a bowl, whisk vinegar, mustard, salt, pepper, and mayonnaise until emulsified.
Finely chop red onion and capers (if using), then combine with potatoes, celery, dill, parsley, and a touch of salt and vinegar. Toss to coat with dressing.
Fold in hard-boiled eggs (if using) just before chilling to prevent crushing.
Refrigerate for at least 24 hours to allow flavors to meld before serving.
Notes
Chill time not included in total but essential for flavor development.
Use vegan mayo and omit eggs for a plant-based version.
Storage: Keep refrigerated up to 48 hours for optimal freshness.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop + Refrigeration
- Cuisine: Classic American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 3g
- Sodium: 5g
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg