Description
A creamy, tangy potato salad with crunchy celery, radishes, and pickles. Perfect for summer barbecues with a balance of textures and flavors.
Ingredients
2 lbs red potatoes
1/2 cup mayonnaise
2 tbsp Dijon mustard
1 stalk celery
1/4 yellow onion
1/2 cup radishes, sliced
2 tbsp apple cider vinegar
1 tbsp poppy seeds
1 tsp sea salt
Black pepper to taste
Instructions
Place red potatoes in a large pot, cover with water and 1 tsp salt. Bring to a boil, reduce heat, and simmer for 15–20 minutes until tender. Drain and cool completely.
In a bowl, whisk mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Cut cooled potatoes into 1-inch cubes. Add celery, onion, radishes, and poppy seeds to the bowl.
Pour the dressing over the mixture, toss gently to coat evenly. Chill for at least 30 minutes before serving.
Notes
Use Yukon Gold potatoes for a creamier texture.
Substitute Greek yogurt for mayonnaise to reduce fat.
Swap Dijon mustard with lemon juice or vinegar.
Replace celery with cucumber or bell pepper for crunch.
Radishes can be substituted with carrots or jicama.
Chill longer for deeper flavor absorption.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg