Description
A rich, tangy potato salad with velvety mayonnaise, sharp mustard, and pickles. Perfect for picnics and summer gatherings, this easy American side dish balances creamy potatoes with crunchy celery and briny pickles for bold flavor.
Ingredients
Red Potatoes 2 pounds
Mayonnaise 1/2 cup
Dijon Mustard 2 tablespoons
Pickles 1/2 cup, finely chopped
Celery 1 stalk, finely diced
Small Onion 1, finely chopped
Salt to taste
Pepper to taste
Instructions
Place potatoes in a large pot, cover with water, and bring to a boil over high heat
Reduce heat to medium, cover, and simmer for 15–20 minutes until tender
Drain thoroughly and let cool completely
Meanwhile, blanch celery in boiling water for 2 minutes, then drain
In a large bowl, combine mayonnaise, mustard, pickles, blanched celery, onion, salt, and pepper until smooth
Add cooled potatoes and gently fold to coat
Refrigerate for 1 hour before serving to allow flavors to meld
Notes
Substitute Yukon Gold potatoes for a creamier texture or russet for a lighter profile
Replace Dijon mustard with whole-grain mustard for added texture or yellow mustard for milder flavor
Use dill or sweet pickles for classic flavor
Blanching celery ensures tender-crisp texture and milder flavor
Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Boiling, Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg