Irresistible Creamy Potato Salad
A creamy, versatile potato salad perfect for any occasion, featuring a delightful blend of potatoes, vegetables, and a rich dressing that satisfies every palate.
Ingrédients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or Russet, peeled and diced)
- 1 cup mayonnaise (preferably whole) Use low-fat or vegan mayonnaise for alternatives.
- 2 tablespoons mustard (yellow or Dijon)
- 1 cup celery (diced)
- ½ cup onion (finely chopped, red or green)
- Salt (to taste)
- Pepper (to taste)
- 4 pieces hard-boiled eggs (chopped, optional) Omit for a vegan version.
Instructions
Preparation
- Wash and peel the potatoes, then cut them into evenly sized cubes.
- Place the diced potatoes into a large pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender. Drain and allow to cool completely.
- In a large mixing bowl, combine mayonnaise, mustard, salt, and pepper. Whisk until smooth and creamy.
- Once the potatoes are cooled, gently fold them into the mayonnaise mixture.
- Add the diced celery, finely chopped onions, and hard-boiled eggs if using. Fold gently to maintain potato texture.
- Taste the salad and adjust seasoning as needed.
- Cover the bowl and refrigerate for at least an hour.
- Stir gently before serving. Adjust seasoning again if necessary.
Notes
Store in an airtight container in the refrigerator for 3-5 days. For variations, incorporate fresh herbs or spices as desired.