Creamy tangy potatoes with mayonnaise, mustard, and crisp vegetables. Perfect chilled side for gatherings and everyday meals.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
→ Dressing
02 - 2/3 cup mayonnaise
03 - 2 tablespoons Dijon or yellow mustard
04 - 2 tablespoons apple cider vinegar
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Add-Ins
07 - 1/2 cup celery, finely diced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 hard-boiled eggs, peeled and chopped (optional)
# How To Make It:
01 - Place cubed potatoes in a large pot and cover with cold, salted water. Bring to boil over medium-high heat. Reduce heat and simmer 10-12 minutes until fork-tender.
02 - Drain potatoes thoroughly and spread on baking sheet to cool for 10 minutes, allowing excess moisture to evaporate.
03 - In large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth and well blended.
04 - Add cooled potatoes, celery, red onion, and parsley to dressing. Gently fold together until evenly distributed, being careful not to break up potatoes.
05 - If using, gently fold in chopped hard-boiled eggs until just incorporated.
06 - Cover bowl and refrigerate at least 1 hour to allow flavors to meld. Taste and adjust seasoning before serving.
