Description
A zesty and refreshing potato salad with a mustard-vinegar dressing that balances sharpness and richness. Perfect for picnics and summer barbecues, this bold American dish is light and flavorful.
Ingredients
3 lbs Russet Potatoes
1/2 cup mayonnaise (full-fat)
1/4 cup sweet mustard
1 tbsp vinegar
6 sheets paper towels
1 tsp salt (adjust to taste)
Instructions
Peel and shred potatoes using a box grater
Spread over paper towels and press firmly to remove moisture
Repeat with a second layer of paper towels
Combine mayonnaise, mustard, vinegar, and salt in a bowl
Whisk until smooth and free of clumps
Chill the dressing while potatoes are boiling
Boil 3 quarts water and add 1 tbsp salt
Add drained potatoes and cook for 10 minutes until tender
Drain and immediately shock the potatoes in ice water to stop the cooking process
Mix the cooled potatoes with the dressing
Chill the salad for 1 hour before serving
Notes
Use medium-firm potatoes like yellow or red for better texture.
Do not skip the paper towel pressing step to maintain firmness.
For extra tang, try using Dijon or whole-grain mustard.
This salad is best served chilled, ideally a few hours before serving.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg