Classic Potato Salad with Celery and Mustard
Equipment
- Large Pot
- Mixing Bowl
- Knife
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 celery stalks, diced
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
- Drain the potatoes and let them cool until they can be handled safely. Cut them into bite-sized chunks.
- In a large mixing bowl, stir together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
- Add the diced celery and the cooled potato chunks to the bowl. Gently fold everything together until the potatoes and celery are evenly coated.
Notes
Make this salad a few hours ahead so the flavors can settle. It stays creamy without becoming watery at room temperature, which helps it hold up during a long buffet. If you prefer a milder taste, swap the Dijon for yellow mustard.
Course: Side Dish
Cuisine: American
Equipment: Large Pot, Mixing Bowl, Knife
Cuisine: American
Equipment: Large Pot, Mixing Bowl, Knife