Ingredients
Scale
- 2 lbs Russet potatoes
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 cup celery, chopped
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Wash and peel (if desired) 2 lbs of potatoes. Chop into even chunks.
- Place in a pot with cold water. Bring to a boil and cook until fork-tender (15-20 minutes). Drain and cool.
- In a bowl, mix 1/2 cup mayonnaise, 2 tbsp mustard, salt, and pepper until smooth.
- Fold in 1 cup chopped celery, 1/2 cup finely chopped red onion, and 3 chopped hard-boiled eggs into the cooled potatoes.
- Pour dressing over the potato mixture and gently mix until coated.
- Refrigerate for at least 30 minutes before serving chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg