Creamy Red Potato Salad (Printable Version)
# What You’ll Need:
01 -
2 pounds red potatoes, cut into bite-size chunks
02 -
¾ cup mayonnaise
03 -
2 tablespoons Dijon mustard
04 -
1 tablespoon apple cider vinegar
05 -
½ teaspoon garlic powder
06 -
Salt and black pepper to taste
07 -
½ cup celery, finely chopped
08 -
¼ cup red onion, finely chopped
09 -
2 tablespoons fresh parsley or dill, chopped
10 -
Optional: 2 hard-boiled eggs, chopped
# Steps to Follow:
01 -
Place chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 10–15 minutes, or until fork-tender. Drain and let cool.
02 -
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
03 -
Add cooled potatoes, celery, red onion, and herbs to the bowl. Gently toss to coat everything in the dressing. If using eggs, fold them in now.
04 -
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
05 -
Garnish with extra herbs if desired. Serve cold.