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Classic Pantry Potato Salad with Creamy Mustard Mayo

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A quick and easy potato salad made with simple pantry staples, featuring a creamy mayo and tangy mustard dressing. Perfect for any occasion and a crowd-pleaser with a nostalgic, comforting flavor.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely chopped
  • 1/4 cup red onion, finely diced (optional)
  • 2 large hard-boiled eggs, chopped
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Rinse 2 pounds of Yukon Gold potatoes and cut into roughly 1-inch chunks.
  2. Place potatoes in a large pot, cover with cold water by about 1 inch, add a pinch of salt, and bring to a boil over medium-high heat.
  3. Reduce heat to a simmer and cook until tender but still firm, about 12-15 minutes. Test by piercing with a fork.
  4. Drain potatoes in a colander and let cool for about 10 minutes.
  5. In a mixing bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, salt, and pepper to taste.
  6. Finely dice celery and red onion (if using). Chop hard-boiled eggs and add fresh parsley.
  7. Gently fold cooled potatoes, celery, onion, and eggs into the dressing using a spatula to avoid breaking the potatoes.
  8. Taste and adjust salt and pepper as needed.
  9. Cover and refrigerate for at least 1 hour before serving to let flavors meld.

Notes

Use Yukon Gold or red potatoes for best texture. Cool potatoes completely before mixing with mayo to prevent runny salad. Adjust seasoning after combining. Chilling enhances flavor. For variations, try roasting potatoes or substituting with cauliflower for a low-carb option.

Nutrition

Keywords: potato salad, creamy potato salad, mustard mayo, easy potato salad, picnic recipe, summer salad, pantry staples

Find it online: https://lumalunch.com/classic-pantry-potato-salad-recipe-easy-creamy-mustard-mayo-guide/