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Creamy Potato Salad

A rich and velvety creamy potato salad that is perfect for family gatherings or cozy evenings, combining tender potatoes with a creamy dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (Yukon Gold or Red) These varieties hold their shape well.
  • 1 cup mayonnaise For a lighter version, substitute half with Greek yogurt.
  • 1 tablespoon mustard (Dijon or yellow) Adds zesty flavor.
  • 1 cup finely chopped celery Adds crunch.
  • 1/2 cup finely chopped onion Offers additional flavor.
  • 4 pieces hard-boiled eggs, chopped Enhances creaminess.
  • Salt and pepper to taste To season.
  • Fresh parsley, for garnish Adds freshness.

Method
 

Preparation
  1. Wash the potatoes thoroughly. Peel if preferred; leaving the skin on adds texture. Cut into bite-sized pieces.
  2. Place potatoes in a large pot of cold, salted water. Bring to a boil and cook for about 15-20 minutes until fork-tender. Drain and let cool.
Mixing
  1. In a large bowl, combine the mayonnaise and mustard. Stir until smooth and creamy.
  2. Add the cooled potatoes to the dressing, followed by the chopped celery, onion, and hard-boiled eggs. Gently fold everything together to avoid mashing the potatoes.
  3. Taste and add salt and pepper to suit your preference.
Chilling
  1. Transfer the potato salad to a serving bowl, sprinkle with fresh parsley, and cover with plastic wrap. Refrigerate for at least an hour.

Notes

For additional customization, consider adding diced pickles, bell peppers, or olives for extra flavor. Store in an airtight container for up to 3-5 days in the refrigerator. You can freeze it, but the texture may change slightly upon thawing.