Red Potato Salad
A creamy and tangy red potato salad made with mayonnaise-based dressing, fresh vegetables, and tender red potatoes. This classic side dish is perfect for barbecues, picnics, and family dinners.
Ingredients
- 2 pounds red potatoes diced
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple vinegar
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 2 hard-boiled eggs chopped, optional
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Prepare the Potatoes: Rinse the red potatoes under cold water. Dice them into bite-sized pieces (about 1-inch cubes) without peeling, as the skins add texture and nutrients.
- Cook the Potatoes: Place the diced potatoes in a large pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for about 10-15 minutes or until the potatoes are tender but not falling apart. Drain and let them cool.
- Make the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple vinegar, salt, and pepper. Whisk together until smooth.
- Combine Ingredients: Once the potatoes have cooled, gently fold them into the dressing. Add the chopped celery, red onion, and hard-boiled eggs (if using) to the bowl.
- Chill: Cover the salad and refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld together.
- Serve: Before serving, give the potato salad a gentle stir, taste, and adjust seasoning if necessary. Garnish with fresh parsley for added color.