Description
A refreshing summer potato salad perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds of potatoes, diced
- 1 cup of mayonnaise
- 1 tablespoon of mustard
- 1/2 cup of celery, chopped
- 1/2 cup of red onion, chopped
- 1/4 cup of dill pickles, chopped
- Salt and pepper to taste
Instructions
- Boil the diced potatoes until tender, about 15 minutes.
- Drain and let cool.
- In a large bowl, mix mayonnaise and mustard.
- Add cooled potatoes, celery, red onion, and pickles to the bowl.
- Season with salt and pepper.
- Toss gently to combine all ingredients.
- Refrigerate for at least 1 hour before serving.
Notes
- Feel free to add hard-boiled eggs for extra protein.
- You can substitute Greek yogurt for mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Summer Potato Salad