This creamy and flavorful potato salad is the perfect side dish for your next barbecue or picnic. Made with tender potatoes, crunchy vegetables, and a tangy dressing, it's a crowd-pleasing dish that will be the highlight of any meal. With just a few simple ingredients, you can whip up this classic American favorite in no time.
Ingredients
- 4 large potatoes
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Directions
- Start by boiling the potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let cool.
- Once the potatoes are cool enough to handle, peel and chop them into small cubes.
- In a large mixing bowl, combine the mayonnaise, dijon mustard, apple cider vinegar, celery, red onion, and parsley. Mix well until the dressing is smooth and creamy.
- Add the chopped potatoes to the bowl and gently toss to coat them evenly with the dressing.
- Season with salt and pepper to taste. If desired, you can also add other seasonings like paprika or dill for extra flavor.
- Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
