Description
A creamy, herb-infused potato salad that is a nostalgic favorite for family gatherings and picnics.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red potatoes)
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped fresh herbs (parsley and dill)
- Salt and pepper to taste
Instructions
- Begin by boiling the potatoes in a large pot of salted water. Cook until they are tender, around 15-20 minutes. Once done, drain and let them cool until they are comfortable to handle.
- In a separate pot, set the eggs to boil. Cook for 9-12 minutes until fully hard-boiled, then cool them under cold running water before peeling.
- Once the potatoes have cooled, chop them into bite-sized pieces. Remember, keeping them slightly chunky adds texture.
- In your large mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and well blended.
- Gently fold in the chopped potatoes, hard-boiled eggs, and fresh herbs. Take your time here—your goal is to coat everything evenly without smashing the potatoes.
- Season generously with salt and pepper. Taste test to ensure it meets your flavor preferences.
- For the best flavor, cover the bowl and chill the salad in the refrigerator for at least an hour before serving. This waiting period allows the flavors to meld beautifully.
Notes
Consider boiling your potatoes and eggs the day before to save time. Customize with crispy bacon or sautéed onions for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 186mg