Creamy Potato Salad
Tender boiled potatoes tossed with vinegar while still warm so they actually absorb seasoning, then combined with a creamy mustard dressing, celery, and egg - dressing cold, unseasoned potatoes straight with mayonnaise is why most potato salad tastes bland at the base.
⏱ 35 min🍽 6 servings
lunchvegetariansalad
Ingredients
- •6 potatoes, cubed
- •1 tbsp apple cider vinegar
- •3 eggs, hard-boiled and chopped
- •2 celery stalks, diced
- •3/4 cup mayonnaise
- •1 tbsp Dijon mustard
- •Salt to taste
- •Pepper to taste
Steps
- 1.Boil the potatoes until fork-tender, then drain.
- 2.While still warm, toss the potatoes with the vinegar - warm potatoes absorb seasoning that cold ones won't.
- 3.Once slightly cooled, combine the potatoes with the eggs and celery in a large bowl.
- 4.Whisk together the mayonnaise and Dijon mustard, then fold into the potato mixture.
- 5.Season with salt and pepper and chill before serving.