Description
Creamy Tangy Memorial Day Potato Salad is the quintessential side dish for summer gatherings. This delectable recipe features fluffy Yukon Gold potatoes coated in a zesty dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. Enhanced by crunchy celery and sweet red onions, this salad not only delivers a burst of flavor but also evokes cherished memories of family picnics. Perfectly chilled and garnished with paprika, it’s sure to steal the spotlight at your Memorial Day celebration.
Ingredients
- 4 medium Yukon Gold potatoes, diced
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup celery, finely chopped
- 1/2 cup red onion, diced
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the diced potatoes in salted water until fork-tender (10-15 minutes). Drain and let cool.
- In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Once cooled, gently fold the potatoes with chopped celery, red onion, hard-boiled eggs, and dressing until well combined.
- Cover and chill in the refrigerator for at least one hour to allow flavors to meld.
- Before serving, stir gently and sprinkle paprika on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Use waxy potatoes for a creamier texture that holds its shape better. Customize with add-ins such as crispy bacon bits or fresh herbs like dill or parsley. Store leftovers in an airtight container in the refrigerator for up to three days.