Description
A creamy and tangy potato salad perfect for steakhouse meals.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- Salt to taste
- Pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and let the potatoes cool, then cut them into halves or quarters.
- In a large bowl, mix the mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the cooled potatoes, celery, red onion, and parsley to the bowl.
- Toss gently to combine, then season with salt and pepper.
- Refrigerate for at least 1 hour before serving.
Notes
- Can be made a day ahead for better flavor.
- Adjust seasoning to your preference.
- Try adding hard-boiled eggs for extra richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Steakhouse Potato Salad, potato salad, side dish, creamy salad