Classic Potato Salad

This is a very classic potato salad, all-American and old-fashioned in the best sense of the words. Feel free to customize it with additional fresh herbs (a couple of tablespoons of chopped fresh basil, a tablespoon of chopped mint, or a teaspoon of thyme leaves) or chopped pickles or hard-cooked eggs. The recipe, which makes 6 cups, is a Yummly original created by Katie Workman.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

Servings: 8 Servings

Calories: 356 kcal per serving

Ingredients

3 pounds - potatoes
3 ¾ teaspoons - salt
⅔ cup - mayonnaise
1 tbsp - Dijon mustard
1 tbsp - white wine vinegar
¼ tsp - black pepper
½ cup - red onion
¼ cup - celery
¼ cup - fresh parsley

Instructions

Place potatoes in a Dutch oven or other 5- to 6-qt. pot and cover with cold water. Add 1 Tbsp. salt. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain in a colander.
While potatoes are simmering, in a large bowl, stir together mayonnaise, Dijon mustard, vinegar, remaining 1/2 tsp. salt, and the pepper. Add onion, celery, and 1/4 cup parsley, and stir.
Add drained warm potatoes to dressing and toss to coat. To serve salad right away, set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cool, about 45 minutes. Or cover bowl and refrigerate about 5 hours to cool completely.
Sprinkle salad with more parsley. Chill any leftovers up to 2 days and stir before serving.

Nutrition