Description
A comforting and creamy potato salad that evokes memories of summer gatherings, featuring tender potatoes, crunchy celery, and a sweet and tangy dressing.
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes
- 3 hard-boiled eggs, chopped
- 1 cup celery, diced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot with salted water until tender, about 15-20 minutes.
- Drain the potatoes in a colander and allow them to cool completely.
- Dice the cooled potatoes into bite-sized chunks.
- Combine the diced potatoes, chopped hard-boiled eggs, and diced celery in a large mixing bowl.
- Make the dressing by whisking together mayonnaise, apple cider vinegar, sugar, salt, and pepper in a separate bowl.
- Mix the dressing with the potato mixture until well coated. Chill for at least one hour before serving.
Notes
For best flavor, make the salad a day in advance. You can also add diced pickles or fresh herbs for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg