Description
A creamy and tangy mustard potato salad perfect for gatherings.
Ingredients
Scale
- 2 pounds potatoes, diced
- 1 cup mayonnaise
- 3 tablespoons mustard
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/4 cup pickles, diced
- Salt to taste
- Pepper to taste
Instructions
- Boil the potatoes until tender, about 15 minutes.
- Drain and let cool.
- In a bowl, mix mayonnaise and mustard.
- Add chopped celery, onion, and pickles to the mixture.
- Add cooled potatoes and mix gently.
- Season with salt and pepper.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use red or Yukon gold potatoes for best texture.
- Add hard-boiled eggs for extra protein.
- This salad can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: mustard potato salad, potato salad, side dish