Ingredients
Method
Preparation
- Start by peeling (if desired) and cutting the potatoes into bite-sized chunks.
- Place them in a large pot and cover with water. Bring it to a boil and cook for 10-15 minutes, or until tender when pierced with a fork.
- Drain and let them cool.
Making the Dressing
- In a bowl, mix together mayonnaise, mustard, apple cider vinegar, salt, and black pepper until smooth and creamy.
Combining Ingredients
- In a large mixing bowl, add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs if using.
- Pour the dressing over the mixture and gently stir until everything is well coated.
Garnishing
- Taste for seasoning, making adjustments as necessary.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, garnish with fresh herbs.
Notes
Leftover Easy Potato Salad can be stored in the refrigerator in an airtight container for up to 3 days. The flavors will continue to develop, making it even tastier! It’s best enjoyed fresh.