Classic potato salad
Indulge in the timeless flavors of a classic potato salad, featuring creamy mayo, tangy mustard, crisp celery, and perfectly boiled potatoes.
Ingredients:
- 910g petite Yukon gold potatoes
- Kosher salt and freshly ground black pepper
- 3/4 cup mayonnaise
- 1/2 cup sliced green onions
- 1 tablespoon yellow mustard
- 2 teaspoons chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 stalk celery, chopped
Instructions:
- Place the potatoes in a large pot and cover them with cold water. Sprinkle salt generously and bring to a boil over high heat. Cook until the potatoes can be easily pierced with a fork, which should take around 10 to 15 minutes. Drain the potatoes and allow them to cool down to room temperature. Cut the potatoes into bite-sized pieces by halving or quartering them.
- In a mixing bowl, combine mayonnaise, green onions, mustard, dill, garlic powder, onion powder, and celery. Mix all the ingredients well. Add the cooked potatoes and toss gently until they are evenly coated with the dressing. Season with salt and pepper according to your taste preferences. You can serve the potato salad at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to four days.
Summary:
- Calories: 1946 kcal
- Fat: 135 g
- Protein: 21 g
- Carbs: 169 g
- Potassium: 4202 mg
- Magnesium: 239 mg