Potato Salad Simply Basic
Simple, classic, and irresistibly creamy, this "Potato Salad Simply Basic" recipe is the ultimate crowd-pleaser for barbecues, picnics, and potlucks. Featuring tender cubes of Russet potatoes, crunchy celery, tangy red onion, and rich hard-boiled eggs, this dish strikes the perfect balance of flavors and textures. A velvety dressing made with mayonnaise, yellow mustard, a splash of white vinegar, and a hint of fresh parsley ties everything together with just the right amount of tang. Ready in just 35 minutes, this easy-to-follow recipe ensures perfectly cooked potatoes and a flavor-packed salad that gets better as it chills. Perfectly seasoned and endlessly versatile, this creamy potato salad is your go-to side dish for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 cup Mayonnaise
- 2 teaspoons Yellow mustard
- 0.25 cup Red onion
- 1 stalk Celery
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley
- 1 tablespoon White vinegar
- 2 large Hard-boiled eggs
Instructions
Wash and peel the potatoes, then cut them into evenly sized 1-inch cubes.
Place the cubed potatoes into a large pot and fill with enough cold water to cover them by 1 inch. Add a pinch of salt.
Bring the water to a boil over medium-high heat. Reduce to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender.
Drain the potatoes in a colander and let them cool completely to room temperature.
While the potatoes cool, finely dice the red onion and celery. Roughly chop the parsley and the peeled hard-boiled eggs.
In a large mixing bowl, prepare the dressing by combining mayonnaise, mustard, white vinegar, salt, and black pepper. Mix until smooth.
Gently fold the cooled potatoes into the dressing, ensuring all pieces are evenly coated.
Add the diced red onion, celery, chopped eggs, and parsley. Mix gently to incorporate without breaking up the potatoes too much.
Taste for seasoning and adjust with more salt or pepper if needed.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve the potato salad chilled, optionally garnished with a sprinkle of fresh parsley on top.
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 14.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 235 mg | 18% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6115 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
