🥔 Potato Salad with Mustard and Eggs

🥔 Potato Salad with Mustard and Eggs

Description:
This classic, creamy, and tangy potato salad is perfect for picnics, barbecues, or family gatherings. The combination of tender potatoes, eggs, and Dijon mustard creates a flavorful, comforting side dish everyone loves.

🍽️ Serves

4–6 people

🕐 Total Time

• Prep: 15 minutes

• Cook: 20 minutes

• Chill: 1 hour

• Total: ~1 hour 35 minutes

🧂 Ingredients

• 4–5 medium potatoes (Yukon Gold or Russet)

• 2 hard-boiled eggs, chopped

• ½ cup mayonnaise

• 2 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• Salt and freshly ground black pepper, to taste

Optional add-ins:

• 1 stalk celery, finely chopped

• ¼ cup finely chopped onion (red or yellow)

• 2 tbsp pickle relish or chopped pickles

• Pinch of paprika or cayenne pepper (for a little spice)

For garnish:

• Fresh parsley, chopped

• A sprinkle of paprika

👩‍🍳 Instructions

1. Cook the Potatoes:
   Place the potatoes in a large pot, cover with salted water, and bring to a boil.
   Cook for 15–20 minutes, or until tender when pierced with a fork.
   Drain and let cool slightly. Peel (if desired) and cut into bite-sized cubes.

2. Prepare the Base:
   In a large mixing bowl, combine the cooled potatoes and chopped eggs.

3. Make the Dressing:
   In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.

4. Combine:
   Pour the dressing over the potatoes and eggs.
   Gently fold everything together until evenly coated.
   Stir in optional ingredients like celery, onion, and relish if desired.

5. Chill:
   Cover and refrigerate for at least 1 hour to allow the flavors to blend.

6. Serve:
   Garnish with fresh parsley or a sprinkle of paprika before serving.
   Serve chilled and enjoy this tangy, creamy potato salad!