Description
A creamy and tangy potato salad featuring mustard and hard-boiled eggs, perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds of potatoes
- 4 hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup diced celery
- 1/2 cup diced onion
- Salt and pepper to taste
Instructions
- Boil the potatoes until tender, then let them cool.
- Peel and chop the cooled potatoes into bite-sized pieces.
- Chop the hard-boiled eggs and add them to the potatoes.
- In a separate bowl, mix together the mayonnaise, mustard, celery, onion, salt, and pepper.
- Gently fold the dressing into the potato and egg mixture until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For a healthier version, you can use Greek yogurt instead of mayonnaise.
- Feel free to add other ingredients like pickles or bell peppers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg