Quick Creamy Potato Salad
A lightened-up potato salad perfect for busy weeknights, combining creamy textures and fresh flavors.
Ingredients
Main Ingredients
- 2 pounds potatoes Use Yukon Gold or red potatoes.
- 1 cup mayonnaise Opt for light version for fewer calories.
- 1 tablespoon mustard Yellow mustard or Dijon.
- 1/2 cup diced onions
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon pepper
- as needed chopped pickles or hard-boiled eggs Optional for added flavor.
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 15 to 20 minutes.
- Drain the potatoes, let them cool, then dice into bite-sized pieces.
- In a large mixing bowl, combine the mayonnaise, mustard, diced onions, chopped celery, salt, and pepper.
- Gently fold the cooled potatoes into the dressing until coated.
- Fold in optional ingredients like chopped pickles or hard-boiled eggs.
- Refrigerate for at least 30 minutes before serving.
Notes
Ensure uniformly sized potatoes for even cooking. Adjust seasonings to taste. For a lighter version, consider substituting some mayonnaise with Greek yogurt.