Description
A creamy and tangy homemade potato salad with red potatoes, eggs, and crisp veggies. Perfect for BBQs and summer gatherings, this American staple balances mustard, mayo, and a hint of sweetness for a zesty flavor.
Ingredients
Red Potato, 1 1/2-2 pounds
Hard-Boiled Egg, 3-4
Celery, 1/2 cup chopped
White Onion, 1/2 cup finely chopped
Mayo, 2/3 cup
Mustard, 1 tbsp yellow
Sugar, 1 tsp
Instructions
Peel red potatoes and cut into 1″ cubes while cold
Fill 6-quart pot with cold water to 3/4 full
Bring to rolling boil (95°C) before adding potatoes
Cook 12 minutes then test for doneness – should resist knife with force
While potatoes boil, water-boil 3 eggs in mason jar (10 min)
Blend mayo with 1 tbsp milk for smoother texture
Stir in mustard, salt, and sugar until solubilized
Temper dressing by adding 1/4 cup warm potato water
Combine cooled potatoes, chopped ingredients, and dressing
Chill for at least 30 minutes before serving
Notes
Vegan alternative: Use tofu-based cage-free eggs or tempeh in place of regular eggs
For a lighter option, use low-fat mayonnaise
Omit sugar for a keto-friendly version
Substitute celery with zucchini for different texture
Cold potatoes before adding dressing yield best texture contrast
- Prep Time: 15
- Cook Time: 15
- Category: LUNCH
- Method: Stirring
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 280
- Sugar: 1g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg