Feel free to adjust the quantities and ingredients based on your preferences. This potato salad is perfect for picnics, barbecues, or as a side dish for any meal.
INGREDIENTS
– 3/4 cup mayonnaise– 2 tablespoons Dijon mustard– 1 tablespoon white wine vinegar– 1/2 cup celery, finely chopped– 1/2 cup red onion, finely chopped– 2 tablespoons fresh parsley, chopped– Salt and pepper to taste
INSTRUCTIONS
1
Wash and peel the potatoes if desired. Cut them into bite-sized cubes.
2
Bring to a boil and cook until the potatoes are fork-tender (about 10-15 minutes). Be careful not to overcook; you want them to hold their shape.
3
Drain the potatoes and let them cool to room temperature.
4
In a large bowl, mix mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Adjust the seasonings to your taste.
5
Add the cooled potatoes to the bowl with the dressing. Gently toss until the potatoes are well coated.
6
Add chopped celery, red onion, and parsley to the potatoes. Mix everything together until well combined.
7
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
8
If you like, add chopped hard-boiled eggs, sprinkle with chopped chives, or dust the top with a bit of paprika before serving.